Vitello tonnato
Ingredients:
- 200 g veal silverside
- 15 g red onions
- 10 g capers
- A few leaves of fresh parsley
- A few rocket leaves
- Black pepper
- Sea salt
Ingredients for the low-calorie tuna sauce:
- 50 g canned tuna (in water)
- 30 g low-fat chip sauce (Friteslijn)
- 8 g anchovies
- 8 g capers
- 2 tsp lemon juice
- Pinch of black pepper
- Pinch of sea salt
Nutrition values
5
10
58
4
30 - 60 minutes
veal silverside
*
oven roasted
346
Chantal Recepten
Preparation
Preheat the oven to 150°C (302°F). Meanwhile, sear the meat (I used a 750 g piece of veal, but cut 200 g from it for this recipe) on all sides. Then place the meat in a baking dish and roast in the oven for about 25-30 minutes (until the core temperature is 48-50°C) (118-122°F). Meanwhile, make the tuna sauce by blending all ingredients into a smooth sauce in a blender. Cook the capers in the air-fryer at 180°C (356°F) for about 12-15 minutes until crispy.
When the correct temperature is reached, remove the meat from the oven and allow it to rest in aluminium foil.
Cut the onion into thin rings and finely chop the parsley. When the meat has rested for 15 minutes, cut off about 200 grams of thin slices of meat and lay them on top of the sauce. Divide the rocket, onion rings, parsley and capers on top.
ENJOY!
This recipe is made with Peter's Farm Rosé Better Life Veal.