Low Sodium Vitello Tonnato
Elevate your dining experience with this Low Sodium Vitello Tonnato, a sophisticated Italian-inspired dish reimagined for a heart-healthy lifestyle. Tender veal loin is gently poached with aromatic vegetables, white wine, and spices, then chilled and thinly sliced to perfection. The star of the dish is the creamy, flavorful tuna sauce, crafted with low-sodium ingredients like plain Greek yogurt, olive oil, capers, and a hint of lemon for a vibrant tang. Served cold and beautifully garnished with fresh parsley and capers, this refined recipe makes for an elegant appetizer or light main course. With no added salt yet bursting with savory flavors, this low-sodium spin on a classic Vitello Tonnato is the perfect balance of indulgence and wellness.
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Recipe Information
Ingredients
- 1 pound Veal loin
- 6 cups Water
- 1 cup White wine
- 1 medium Carrot, peeled and roughly chopped
- 1 Celery stalk, roughly chopped
- 1 medium Onion, peeled and quartered
- 2 Bay leaves
- 8 Black peppercorns, whole
- 5 ounces Canned tuna in water, drained
- 1.5 cups Plain Greek yogurt (low sodium)
- 2 tablespoons Olive oil
- 2 tablespoons Capers (unsalted or low sodium), rinsed
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoons Freshly ground black pepper
Instructions
In a large pot, combine water, white wine, carrot, celery, onion, bay leaves, and black peppercorns. Bring to a boil, then reduce to a gentle simmer.
Add the veal loin to the pot. The liquid should cover the meat completely. Simmer gently for about 45-60 minutes, or until the veal is tender and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Once cooked, remove the veal from the pot and allow it to cool completely. Wrap it in plastic wrap and refrigerate for at least 2 hours (or overnight).
To prepare the tuna sauce, combine the canned tuna, Greek yogurt, olive oil, capers, lemon juice, minced garlic, and a pinch of freshly ground black pepper in a food processor or blender. Blend until smooth and creamy. Adjust seasoning if needed, but avoid adding salt to keep it low sodium.
Once the veal is chilled, slice it thinly against the grain using a sharp knife.
Spread a thin layer of the tuna sauce on a serving platter. Arrange the veal slices on top and generously spoon more tuna sauce over them.
Garnish with chopped parsley and a few rinsed capers for decoration.
Serve chilled as an appetizer or a light main course. Enjoy your low-sodium twist on Vitello Tonnato!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.0 g | ||
| Protein | 196.0 g | 392% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 883 mg | 68% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3941 mg | 84% | |
*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.
