"Vitel tonné" (veal in a tuna sauce) is a true classic of Italian cuisine, often served as a starter or as a buffet dish. This simplified version replaces the veal with pre-cooked roasted beef.
200 g | roast beef (cooked), thinly sliced | ||
3 tbsp | capers | 26 g | |
200 g | tuna, canned | ||
3 tbsp | mayonnaise | 40 g | |
2 tbsp | whipping cream 35% | 30 mL | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon |
A blender or food processor will be very useful for this recipe.
Following the tradition, this dish could be garnished with radish or carrot's rounds for a nicer presentation.
per 1 serving (130 g)
Amount % Daily Value |
Calories 300 |
Fat 18 g 27 % |
Saturated
4.9 g
25 % |
Cholesterol 60 mg |
Sodium 310 mg 13 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 1 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 32 g |
Vitamin A 4 % |
Vitamin C 4 % |
Calcium 2 % |
Iron 19 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | 4 |
Fats | 3 |
Super easy and quick, perfect for a weeknight dinner.