Light veal with tuna sauce

Name: Light veal with tuna sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Veal round cut 1.3 lbs; Onions 1; Carrots 1; Rosemary 1 sprig; Bay leaves 2 leaves; Garlic 1 clove; Cloves 4; White wine dry 0.42 cup; Coarse salt to taste; Water 8 ½ cups; Low-fat Yogurt 1 cup; Tuna in water 3.5 oz; Capers 1 tsp; Anchovies in oil 2; Extra virgin olive oil 4 spoonfuls; White pepper to taste; Caper berries for garnish to taste

Gluten Free

Difficulty: Very easy
Prep time: 30 min
Cook time: 35 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Nicola Sorrentino

Have you ever tried light veal with tuna sauce? If the answer is no, perfect, you've come to the right place! The veal with tuna sauce is one of the most iconic dishes of Italian tradition, loved for its creaminess and the bold flavor of the sauce. But what if we told you there is a light, fresh version that's perfect even for those following a balanced diet? Our light veal with tuna sauce retains all the taste of the classic Piedmontese dish, but with a revamped sauce made from low-fat yogurt, without mayonnaise and therefore with less fat.

Ideal to serve cold on the hottest days or as a refined appetizer, this light veal with tuna sauce is the perfect solution for those seeking flavor and lightness in a single dish. The tender meat is accompanied by a soft and flavorful tuna cream, but more delicate and balanced, designed to enhance the flavors without being heavy.

Discover here other delicious recipes for your light menus:

Chickpea and tuna salad
Cod with citrus

INGREDIENTS

Veal 1.3 lbs (600 g) - round cut

Onions 1

Carrots 1

Rosemary 1 sprig

Bay leaves 2 leaves

Garlic 1 clove

Cloves 4

White wine 0.42 cup (100 g) - dry

Coarse salt to taste

Water 8 ½ cups (1.5 l)

for the light sauce: Low-fat Yogurt 1 cup (250 g); Tuna in water 3.5 oz (100 g); Capers 1 tsp (5 g); Anchovies in oil 2; Extra virgin olive oil 4 spoonfuls; White pepper to taste; Caper berries to taste - for garnish

Preparation

How to prepare Light veal with tuna sauce

To prepare the light veal with tuna sauce, start by cleaning and roughly chopping the carrot and onion 1. Remove the surface connective tissues from the veal 2 using a smooth blade and being careful not to remove meat 3.

Then place the piece of meat in a large pot with water and season with bay leaf, rosemary 4, onion, carrot 5, cloves, and garlic 6.

Pour in the white wine 7 and add salt 8. Turn on the stove and let it reach a boil, during cooking remove the foam that forms on the surface 9.

At this point, cover with a lid 10 and let it simmer for 30-35 minutes or until the meat reaches an internal temperature of 149°F 11. Once the meat is cooked, drain it and let it cool completely, covering with plastic wrap 12.

Meanwhile, prepare the light tuna sauce: in the mixer bowl, pour the yogurt 13 along with the tuna (drained) 14 and the anchovies 15.

Add the capers, oil 16, white pepper 17, and blend until you obtain a smooth sauce 18.

At this point, you can thinly slice the piece of veal 19 and plate it, garnishing with the sauce and caper flowers 20. Your light veal with tuna sauce is ready 21!

Storage

The light veal with tuna sauce can be stored for 1-2 days at most in the refrigerator, covered with plastic wrap.

Preferably keep the sauce separate and pour it on right before serving.

Freezing is not recommended.

Advice

To ensure the light veal with tuna sauce is extremely tender, we recommend measuring the meat's temperature. If you don't have a thermometer, you can proceed this way: calculate 30 minutes of cooking for every 1.1 lbs of veal.

If you want to add a touch more flavor, blend the carrot, and perhaps the onion, into the light tuna sauce!

For the translation of some texts, artificial intelligence tools may have been used.