In addition to Roast Beef, in the top ten of my favorite second courses there is also vitello tonnato, a very tasty cold dish prepared with veal flavored with a tuna sauce. Generally, the sauce is prepared with hard-boiled eggs, but I suggest my version, much lighter and just as tasty. Let's see how to prepare the vitel tonnè my way, in the lighter version.
Video of the Recipe
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Identity Card of the Recipe
- 119 KCal Calories per serving
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Ingrediants
- 500 g of magatello or veal walnut
- 100 g of low-fat yogurt
- 2 anchovy fillets
- 30 g of capers
- 100 g of tuna in drained oil
- q.s. of salt
- A few sticks of celery
- 100 g of carrots
- q.s. of water
- q.s. of pepper
Materials Needed
- Casserole
- Vegetable peeler
- Immersion mixer
- Slicer or very sharp knife
- Drawstring or kitchen elastic
Preparation
- Fill a saucepan with plenty of water and bring to a boil.
- In the meantime, peel the vegetables: wash and peel the carrot, then removing the ends. Wash the celery.
- Tie the veal with a string or kitchen rubber bands to give the meat a regular shape. As soon as the water starts to boil, add the celery, carrot and salt. At this point, add the meat.
Did you know that
In this recipe we have proposed the veal nut; however, the joist or rod can also be used.
It is also advisable to dip the meat in already hot water in order to trap all the nutrients inside: in this way, the veal will be tastier. It is also possible to flavor the water with other vegetables and aromas, such as onion, shallots, rosemary, bay leaves, cloves, etc.- Cook the meat for about 2 and a half hours over low heat. Turn off the heat and allow the meat to cool completely in its cooking liquid.
- At this point, proceed with the preparation of the accompanying tuna sauce. In a bowl or in a beaker, pour the tuna in drained oil, the vegetables cooked together with the meat (carrot and celery), 2 anchovies, a part of desalted capers, the natural low-fat yogurt and pepper. form a rather thick cream.If necessary, add one or two tablespoons of broth.
Did you know that
The original recipe for vitello tonnato involves preparing the sauce with hard-boiled eggs. We offer the lighter version, but just as tasty, with low-fat yogurt.- Cut the meat, cold from the refrigerator, with a knife or, for an even more refined result, use the slicer.
- Serve the veal slices with the tuna sauce, decorating the dish with some desalted capers and a few slices of lemon.
Alice's comment - PersonalCooker
Summer is brought to the table with this vitello tonnato! And if you have a bit of sauce left over - even if I find it rather difficult because it is amazing - you can use it to make canapés or to accompany a good chicken salad!Nutritional values and Health Comment on the recipe
Veal Tuna without Eggs is a cold dish, with a fairly low energy intake and covered essentially by proteins (with a high biological value). There are not many lipids and carbohydrates are irrelevant.
The breakdown of fatty acids is in favor of the unsaturated ones, cholesterol is present but not excessive, while fibers are almost absent.
Vitello Tonnato Without Eggs is a preparation suitable for any diet, including those for overweight subjects and / or those affected by the most common metabolic pathologies. The average portion corresponds to about 150-250g (180-300kcal).
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