Vitello Tonnato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 carrot
- 100 grams Leeks
- 125 milliliters dry white wine
- 500 milliliters vegetable stock
- 1 bay leaf
- 1 tsp peppercorns
- salt
- 500 grams Veal nut
- 2 eggs
- 1 can Tuna (150 grams drained)
- 3 Anchovy fillet (in oil)
- 4 Tbsps Caper
- 1 Tbsp Mayonnaise
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- peppers
- Lemon wedge (for garnish)
Preparation steps
Peel carrot and rinse and trim leeks. Cut vegetables into small pieces. Pour about 1/2 L (approximately 2 cups) of water and white wine in a saucepan. Add vegetable stock, bay leaf and peppercorns. Bring to a boil and season with salt. Rinse veal, pat dry and place in saucepan. The meat should be covered, otherwise pour in a little stock. Cook meat while covered at low heat for about 1 hour 30 minutes and let cool in cooking liquid.
Cook eggs in boiling water for about 10 minutes until hard, plunge into ice water and peel. Halve eggs, remove yolk, using the white elsewhere. Combine egg yolks with tuna, anchovy fillets, 2 tablespoons capers and mayonnaise in a blender. Do not puree. Add lemon juice, olive oil and a little meat cooking liquid and mix until sauce has a slightly creamy consistency. Season tuna sauce with salt and pepper.
Remove veal from the pan, pat dry and cut crosswise with the grain into thin slices. Place slices of meat with the tuna sauce on plates. Sprinkle with remaining capers (2 tablespoons), garnish with lemon wedges and serve.
