Vitello Tonnato
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
639
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Veal shank (from the leg)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil (and oil for the pan)
- 1 Tbsp Dijon mustard
- 200 grams Tuna (canned, in water)
- 2 Anchovy fillet
- 2 Tbsps Caper
- 100 grams Mayonnaise
- 50 grams Whipped cream
- 1 Tbsp lemon juice
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Preheat the oven to 180 ° C top and bottom heat Preheat.
2.
Rinse meat, pat dry, season with salt and pepper on all sides. Heat oil in a pan and sear meat on all sides. Place in an oiled baking sheet, spread with mustard and bake in preheated oven at 180°C (approximately 350°F) for about 30-40 minutes. Remove from oven and cool.
3.
Prepare sauce. Combine tuna with drained anchovies, add 1 tablespoon of capers, mayonnaise and sour cream. Puree in a blender, add a little water, if necessary. Season with lemon juice, salt and pepper.
4.
Cut meat into thin slices and arrange on plates. Drizzle with sauce and garnish with remaining capers and parsley.
5.
If desired, serve with arugula salad.
