4 Serves
80 Mins
Poach the veal roast in a pot with water, white wine, onion, and salt until tender.
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MoroccanVitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
55 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
381 mg / 1,250 mgPotassium
543 mg / 4,700 mgSodium
1039 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
123 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Remove the veal from the pot, let it cool completely, and then slice it thinly using a sharp knife.
In a mixing bowl, blend the canned tuna, mayonnaise, capers, and a splash of olive oil until smooth to create the tonnato sauce.
Arrange the sliced veal on a serving dish and spread the sauce evenly over the top, finishing with a garnish of black pepper.
22
g21
g18
g
Nigerian