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Photo of Poached veal with tuna sauce by WW

Poached veal with tuna sauce

Total Time
50 min
20 min
20 min
The wonderfully exciting fusion of contemporary flavours in this dish belies its heritage as an Italian classic, so good you’ll want to make it a staple


Tuna, canned in springwater, drained

1 95g can

Salted anchovies in oil, drained

2 medium

Light sour cream

1 tbs

Lemon juice

2 tbs

Chicken stock

2 cup(s), (500ml)

Fresh bay leaf

1 whole


1 medium, coarsely chopped

Veal loin chop, raw

550 g, (600g), or (backstrap), fat-trimmed


2 bunch(es), trimmed


2 medium, chopped

Beans, broad, raw

1 cup(s), peeled


1 cup(s), 1/2 bunch picked

Grated parmesan cheese

cup(s), (25g)


  1. Place tuna, anchovies, sour cream, half the lemon juice and 2 tablespoons water in a food processor. Process until smooth. Season with salt and freshly ground black pepper. Set tuna sauce aside.
  2. Place stock, 2 cups (500ml) water, bay leaf and carrot in a medium saucepan over high heat and bring to the boil. Add veal and reduce heat to low. Simmer for 15–18 minutes. Turn off heat and leave veal in broth for 10 minutes. Transfer veal to a plate. Cover with foil.
  3. Meanwhile, boil, steam or microwave asparagus, zucchini and broad beans, separately, until tender. Drain. Place vegetables, watercress and parmesan in a large bowl. Toss gently to combine.
  4. Cut veal into thick slices and top with tuna sauce. Serve with watercress salad.


SERVING SUGGESTION: Roasted potato wedges (120g per serve). Ask for boneless veal loin at your local butcher. You can use veal fillet instead of veal loin.