Almonta tonnata

Ingredients:

  • 14,10 oz (400g) veal tenderloin
  • salt
  • fresh chopped pepper
  • 2 tbsp. oil
  • 1 can tuna (drained net weight 160g -> 5,64 oz)
  • 3 tbsp. (3 EL) capers
  • 3 anchovy filets
  • 5,29 oz (150g) cream original. We recommend 1 kegs Almonta Original.
  • 1,69 fl oz (50ml) vegetable broth
  • Juice of a little halve lemon
  • 1,76 oz (50g) rocket

Preparation:

  • Season the veal tenderloin with salt and pepper. Brown the meat on both sides.
  • Gratinate it in a preheated oven at 160 degrees for about 15 minutes. This should then be cooled on the wire rack.
  • Pour the tuna into a colander and drop out.
  • Mash tuna with 2 tbsp. (2 EL) capers, anchovy filets, Almonta Original, vegetable broth and juice of lemon.
  • Wash the rocket.
  • Cut the veal tenderloin in fine slices.
  • Decorate the slices with the rocket and the rest capers on four plates.
  • Serving it with the tonnata sauce.

Nutrition facts (per serving):

  • calories: 1819 kJ/435 kcal
  • proteins: 46,2g
  • fat: 24,6g
  • carbohydrates: 4,1g