Variation On A Classic Dish

Vitello Tonnato Salad

with Arugula
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(1 vote)
Vitello Tonnato Salad
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
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)
How healthy are the main ingredients?
TunaArugulasalt

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.