Seitan in yogurt and caper tonnato-style sauce with potatoes

Ingredients

For 1 serving

• Seitan140 g
• Nonfat Greek yogurt80 g
• Egg yolks1
• Capers10 g
• Mustard1 teaspoon
• Lemon juiceto taste
• Potatoes150 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs, soy, mustard,

Method

1. Peel the potatoes and cut them into roughly 2 cm chunks. Put them in a pan of cold water, bring to the boil, add salt and cook for 15 minutes over medium heat, until tender; drain.
2. Meanwhile cook the egg in a small pan of boiling water for 9 minutes, until hard-boiled; cool it, peel it and keep only the yolk.
3. Rinse the capers. In the beaker of a stick blender put the Greek yoghurt, cooked yolk, capers, mustard, a squeeze of lemon juice and a pinch of salt and blend until the sauce is smooth and creamy.
4. Slice the seitan thinly and sear the slices in a very hot dry non-stick pan for 1 minute per side, until lightly golden; let them cool slightly.
5. Arrange the seitan on the plate and spoon over the sauce. Dress the potatoes with the extra virgin olive oil and a pinch of salt and serve them alongside.