Light vitello tonnato with green beans and potatoes

Ingredients

For 1 serving

• Veal top round130 g
• Canned tuna in water40 g
• Nonfat Greek yogurt50 g
• Capers1 teaspoon
• Lemon juice10 ml
• Green beans150 g
• Potatoes150 g
• Bay leavesto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: June – September

Method

1. Bring a pan of water to the boil with the bay leaves, salt it and lower in the whole veal topside; turn the heat to low and simmer gently for 35 minutes, until the meat is firm and its juices run clear when pierced with a fork.
2. Meanwhile make the sauce: drain the tuna well and blend it with the Greek yoghurt, the rinsed capers and the lemon juice until smooth and creamy; taste, adjust with salt and pepper and keep it in the fridge.
3. Peel the potatoes and cut them into roughly 2 cm cubes; top and tail the green beans and wash them.
4. Bring another pan of water to the boil, salt it and boil the potatoes and green beans together for 10 minutes, until the potatoes are easily pierced and the beans are tender but still green; drain and dress with the oil and a pinch of salt.
5. Lift out the meat and let it cool for 10 minutes on a board: slightly cooled, it slices more neatly.
6. Slice the veal thinly, arrange it on the plate, cover with the tuna sauce and serve with the potatoes and green beans.