Healthy Mediterranean Food

Easy Vitello Tonnato

5
Average: 5 (5 votes)
(5 votes)
Easy Vitello Tonnato

Easy Vitello Tonnato - Traditional cold dish from the Piedmonte region

share Share
print
bookmark_border Copy URL
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
456
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie456 cal.(22 %)
Protein42 g(43 %)
Fat28 g(24 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.8 mg(100 %)
Vitamin D3.4 μg(17 %)
Vitamin E3.5 mg(29 %)
Vitamin K29.3 μg(49 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin23.8 mg(198 %)
Vitamin B₆1.1 mg(79 %)
Folate84 μg(28 %)
Pantothenic acid2.8 mg(47 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C17 mg(18 %)
Potassium889 mg(22 %)
Calcium91 mg(9 %)
Magnesium78 mg(26 %)
Iron3.6 mg(24 %)
Iodine34 μg(17 %)
Zinc3.9 mg(49 %)
Saturated fatty acids8.2 g
Uric acid297 mg
Cholesterol238 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 carrot
½ stalk Leeks
4 ozs dry white wine
16 ozs vegetable stock
1 bay leaf
1 tsp peppercorns
salt
18 ozs Veal fillet
2 eggs
6 ozs Tuna (Canned, in water)
3 Anchovy fillet
2 Tbsps Mayonnaise
1 Tbsp lemon juice
3 Tbsps olive oil
freshly ground peppers
For garnishing
2 Tbsps Caper
1 organic lemon (thinly sliced)
How healthy are the main ingredients?
TunaLeekMayonnaiseolive oilcarrotsalt

Preparation steps

1.

Peel and rinse carrot and leek, cut into small pieces. Combine with 500 ml (approximatley 2 cups) of water and white wine in a saucepan. Add vegetable stock, bay leaf and peppercorns. Season with salt. Rinse veal and pat dry. Add to the broth and simmer, covered, for about 1.5 hours. Remove from heat and let meat cool in broth. 

2.

Cook eggs for 10 minutes until hard boiled, rinse in cold water and peel. Halve eggs and remove yolks (use egg whites otherwise). Combine egg yolks with tuna, anchovies and mayonnaise in a blender, puree. Add lemon juice, olive oil and a little broth and whisk until sauce becomes thick and creamy. Season tuna sauce with salt and pepper.

3.

Remove meat from the broth and pat dry, cut against the grain into thin slices. Arrange on plates and drizzle with sauce. Garnish with capers and lemon slices and serve.