Vitello Tonnato
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Enjoy this classic Italian dish of tender veal topped with a tastebud-tingling tuna sauce. It’s super-tasty and super easy, which is just the way we like it!
Ingredients
Baby potatoes
500 g, (chat), halved
Tuna, canned in springwater, drained
1 95g can, (1 x 95g can)
Low-fat mayonnaise
¼ cup(s), (75g)
Salted anchovies in oil, drained
4 medium, coarsley chopped
Lemon juice
1 tbs
Fresh flat-leaf parsley
2 tbs, finely chopped
Veal schnitzel steak, raw (uncrumbed)
240 g, (buy 4 x 60g) fat trimmed
Capers, rinsed, drained
1 tbs
Oil spray
1 x 3 second spray(s)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Boil, steam or microwave potatoes until just tender. Drain.
2
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.
3
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.
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