500 g, (chat), halved
Tuna, canned in springwater, drained
1 95g can, (1 x 95g can)
¼ cup(s), (75g)
Anchovy fillets in oil, drained
4 medium, coarsley chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Lean veal schnitzel, uncrumbed
240 g, (buy 4 x 60g) fat trimmed
Baby capers, rinsed, drained
1 x 3 second spray(s)
1 medium, cut into wedges to serve
- Boil, steam or microwave potatoes until just tender. Drain.
- Meanwhile, place tuna, mayonnaise and anchovies in a small food processor. Process until smooth. Stir in juice and half the parsley. Season sauce with freshly ground black pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 1 minute each side or until cooked to your liking. Divide potatoes and veal among serving plates. Top with sauce and sprinkle with capers and remaining parsley. Serve with lemon wedges.