Vitello tonnato with pesto potatoes and beans

title="Vitello tonnato with pesto potatoes and beans"
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(2) Rate it

• 0:20 Prep


• 0:20 Cook


• 
  4 Servings


• Advanced

Featured in
Main recipes, Veal recipes

Ingredients

• 1 tablespoon olive oil


• 400g piece veal fillet (see note), well-trimmed


• 500g chat potatoes, quartered


• 200g thin green beans


• 2 tablespoons basil pesto


• Ice for an ice bath


• 1 cup whole-egg mayonnaise


• 95g can tuna in olive oil


• 2 tablespoons flat-leaf parsley leaves, plus extra to garnish


• 1 tablespoon lemon juice


• 1-2 tablespoons baby capers, rinsed, drained


• 1/4 cup pitted kalamata olives, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C. Heat oil in an ovenproof pan over medium-high heat. Brown veal all over for 6-8 minutes, turning. Season, then place in oven for 10 minutes or until cooked to medium.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  While veal is roasting, cook potatoes in boiling salted water for 5-6 minutes or until tender, adding beans for the final 2 minutes. Rinse in cold water and drain, then toss both with pesto.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Remove veal from pan and enclose in a zip-lock back. Place in a bowl of iced water to cool to room temperature while you make the sauce.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  While meat cools, whiz mayonnaise, tuna, parsley and juice in a blender or processor until smooth. Add a little warm water if necessary to make a loose sauce, then season to taste.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Thinly slice cooled veal, then overlap on plates. Drizzle with sauce, scatter with olives, capers and parsley, then serve with potatoes and beans.
  
  
  

• Low carb

Nutrition

• 2686 kj

  Energy




• 33g

  Fat Total




• 5g

  Saturated Fat




• 4g

  Fibre




• 52g

  Protein




• 123mg

  Cholesterol




• 924.84mg

  Sodium




• 12g

  Carbs (sugar)




• 32g

  Carbs (total)

All nutrition values are per serve

Notes

Order veal fillet from butchers. Quick starter: Graze on antipasto - olives, prosciutto, grissini, and bocconcini with tomato and basil. Quick dessert: Toss strawberries in a little balsamic vinegar, leave while you eat dinner, then serve with sweetened mascarpone.

• Author: Valli Little


• Image credit: Brett Stevens


• Publication: Taste.com.au

Source: taste.com.au