Light vitello tonnato portion

Ingredients

For 1 serving

• Veal top round165 g
• Canned tuna in water70 g
• Nonfat Greek yogurt80 g
• Capers8 g
• Anchovies in oil8 g
• Lemon juiceto taste
• Saltto taste

Contains: lactose, fish,

Method

1. Bring a small pan of lightly salted water to the boil, enough to cover the meat.
2. Add the veal topside, turn the heat right down and cook it gently, without a rolling boil, for 12–15 minutes, until firm to the touch and just pink in the centre.
3. Drain it and let it cool on a board: sliced hot, it falls apart.
4. Meanwhile blend the well-drained tuna with the Greek yoghurt, rinsed capers, anchovies and lemon juice until smooth and creamy.
5. Slice the cooled meat as thinly as possible, arrange it on a plate and cover with the sauce.