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Photo of Vitello Tonnato by WW

Vitello Tonnato

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed green beans and carrots.

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