Recipes · Italian · Appetizers
Vitello Tonnato
One serving has 433 kcal and 37 g protein, and at least a fifth of a woman's daily need of cobalamin (135%), niacin (114%), selenium (84%), vitamin K (68%), pyridoxine (60%) and phosphorus (53%). Ready in 50 minutes.
- Preparation: 30 min
- Cooking: 20 min
- Makes: 1 serving (222 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein, Low carb
- Contains: alcohol, beef, egg, fish, mustard, sulphite
Ingredients
- 120 g Veal cutlets, raw
- 30 g Tuna, canned in oil
- 25 g Mayonnaise
- 8 g Capers
- 5 g Anchovies, canned in oil
- 8 g Lemon juice
- 20 g Wine, white
- 5 g Olive oil
- 0.5 g Salt
- 0.2 g Black pepper
Method
- Bring the white wine and a little water to a gentle simmer in a small pot, season lightly with salt, and poach the veal cutlets for 6-8 minutes until just cooked through with no pink remaining; lift out and cool completely, then chill.
- Blend the tuna, mayonnaise, anchovies, half the capers, the lemon juice and olive oil until smooth and creamy; thin with a spoonful of the poaching liquid if needed.
- Slice the cooled veal very thinly.
- Arrange the slices on a plate, slightly overlapping.
- Spoon the tuna sauce generously over the veal to cover it, and scatter with the remaining whole capers.
- Chill for at least 30 minutes before serving cold, as this dish is always served cold.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 433 kcal | 20% |
| Carbohydrates | 1.7 g | |
| Water | 148 mL | |
| Fiber | 0.33 g | 1% |
| Protein | 37.2 g | 77% |
| Tryptophan | 0.39 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3 g | |
| Lysine | 3.1 g | |
| Methionine | 0.93 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.2 g | |
| Valine | 2 g | |
| Histidine | 1.3 g | |
| Fat | 29.2 g | |
| Monounsaturated | 10.1 g | |
| Polyunsaturated | 12.8 g | |
| Docosahexaenoic Acid (DHA) | 0.1 g | |
| Eicosapentaenoic Acid (EPA) | 0.05 g | |
| Omega-6 | 11.2 g | |
| Saturated | 5.2 g | |
| Trans-Fats | 0.15 g | |
| Cholesterol | 87.3 mg | |
| Calcium | 28.8 mg | 3% |
| Copper | 0.18 mg | 20% |
| Iron | 1.9 mg | 11% |
| Magnesium | 54.5 mg | 18% |
| Manganese | 0.09 mg | 5% |
| Phosphorus | 371 mg | 53% |
| Potassium | 450 mg | 10% |
| Selenium | 46.1 µg | 84% |
| Sodium | 953 mg | |
| Zinc | 2.9 mg | 36% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.48 mg | 44% |
| Niacin (vitamin B3) | 15.9 mg | 114% |
| Pantothenic acid (vitamin B5) | 0.92 mg | 18% |
| Pyridoxine (vitamin B6) | 0.78 mg | 60% |
| Folate (vitamin B9) | 11.9 µg | 3% |
| Cobalamin (vitamin B12) | 3.2 µg | 135% |
| Choline | 167 mg | 39% |
| Vitamin A | 12.1 µg | 2% |
| Vitamin C | 3.4 mg | 5% |
| Vitamin D (D2 + D3) | 114 IU | 19% |
| Vitamin E | 2.4 mg | 16% |
| Vitamin K | 61.3 µg | 68% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.2 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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