Low Fat Vitello Tonnato
Indulge in the flavors of Italy with this healthy twist on a classic—Low Fat Vitello Tonnato! This lightened-up version of the beloved tuna-topped veal dish combines tender poached veal loin with a velvety, protein-packed sauce made from canned tuna, reduced-fat mayonnaise, and non-fat Greek yogurt. Enhanced with briny capers, fresh lemon juice, and a touch of olive oil, the creamy tuna sauce delivers bold Mediterranean flavor without compromising on nutrition. With just 20 minutes of prep and simple ingredients, this guilt-free recipe is perfect for impressing guests as a chilled appetizer or a sophisticated main course. Garnish with parsley for a vibrant finish and serve this low-fat delicacy at your next gathering or family dinner. Keywords: low-fat vitello tonnato, healthy Italian recipe, veal with tuna sauce, lightened classic recipe, Mediterranean appetizer, easy dinner idea.
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Recipe Information
Ingredients
- 500 g Veal loin
- 1 medium Onion
- 1 medium Carrot
- 1 medium Celery stalk
- 1 Bay leaf
- 5 Black peppercorns
- 2 liters Water
- 120 g Canned tuna in water
- 3 tbsp Reduced-fat mayonnaise
- 4 tbsp Non-fat plain Greek yogurt
- 2 tbsp Capers
- 2 tbsp Lemon juice
- 1 tsp Olive oil
- 0.5 tsp Salt
- 2 tbsp Fresh parsley (for garnish)
Instructions
1. In a large pot, combine the veal loin, diced onion, peeled and sliced carrot, roughly chopped celery, bay leaf, black peppercorns, and water.
2. Bring the pot to a gentle boil, reduce the heat to low, and simmer for about 40-50 minutes or until the veal is cooked through and tender.
3. Remove the veal from the pot and let it cool completely. Reserve 1/2 cup of the cooking liquid for the sauce, and discard the remaining liquid and vegetables.
4. While the veal cools, prepare the tuna sauce. In a blender or food processor, combine the canned tuna (drained), reduced-fat mayonnaise, non-fat Greek yogurt, capers, lemon juice, olive oil, reserved cooking liquid, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
5. Once the veal has cooled, slice it thinly and arrange the slices on a serving platter.
6. Pour the tuna sauce over the veal slices, spreading it evenly to coat the meat.
7. Garnish with additional capers and fresh parsley.
8. Serve chilled or at room temperature as an appetizer or main dish.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.9 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 390 mg | 30% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
