Variation On A Classic Dish
Vitello Tonnato Salad
with Arugula
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
410
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 100.6 μg | (168 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 22 ozs Veal loin
- 2 bunches Arugula
- 1 can Tuna (in its own juice)
- 2 Tbsps Crème fraiche
- 3 Tbsps Heavy cream
- 3 ozs Vegetable broth
- salt
- peppers
- 2 Tbsps Caper (drained)
- 4 Anchovy fillet
- vegetable oil (to saute)
Preparation steps
1.
Season the loin of veal with pepper. Heat the oil in a large pan and sear the veal briefly on all sides.Wrap in plastic wrap and then in aluminum foil, seal well. Bring a large wide pan of water to a simmer, add the veal, cover and poach until cooked through, about 30 minutes. Cool in the foil.
2.
In a blender, puree the creme fraiche, vegetable broth, cream, tuna and anchovies, season with salt and pepper.
3.
Rinse the arugula and remove the stems. Arrange on plates. Thinly slice the veal and place on the arugula. Pour the sauce over and garnish with capers.
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