Vitello Tonnato
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Veal shank
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 liters Beef broth
- 200 grams Tuna (Canned, in water)
- 3 Anchovy fillet
- 1 Tbsp Caper
- 3 Tbsps freshly chopped parsley
- 100 grams Mayonnaise
- 50 grams Whipped cream
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse veal and pat dry. Season with salt and pepper. Heat oil in a pan and brown meat on all sides. Remove from pan.
2.
Bring broth to a boil in a large pot and add meat to the broth. Simmer on low heat for about 20 minutes. Remove from heat and let cool, cover and leave until meat is done.
3.
Combine tuna with drained anchovies, capers, 2 tablespoons of parsley, mayonnaise and sour cream in a blender and puree. Add a little broth, if needed. Season with lemon juice, salt and pepper.
4.
Cut veal into thin slices and arrange on plates. Pour tuna sauce over and sprinkle with remaining parsley. Serve.
