Roast Beef with Tuna Sauce

6 Reviews
100% would make this recipe again

"Vitel tonné" (veal in a tuna sauce) is a true classic of Italian cuisine, often served as a starter or as a buffet dish. This simplified version replaces the veal with pre-cooked roasted beef.

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Preparation : 15 min Standing : 1 h
300 calories/serving

Ingredients

200 g roast beef (cooked), thinly sliced
3 tbsp capers 26 g
200 g tuna, canned
3 tbsp mayonnaise 40 g
2 tbsp whipping cream 35% 30 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Place the tuna in a food processor. Add the capers, mayonnaise, milk, and lemon juice, and mix for a few seconds until a smooth consitency is obtained. Add a little extra milk if the sauce is too dense to your taste.
  2. Arrange the roast beef slices on a serving plate, then spoon the tuna sauce on top. Chill in the refrigerator for at least 1 h then serve.

Observations

Following the tradition, this dish could be garnished with radish or carrot's rounds for a nicer presentation.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

300

Fat

18 g

27 %

Saturated 4.9 g
+ Trans 0.1 g

25 %

Cholesterol

60 mg

Sodium

310 mg

13 %

Carbohydrate

1 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

1 g

Protein

32 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

2 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Iron, Phosphorus, Vitamin D
Source of  :
Copper, Magnesium, Omega-3, Omega-6, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 4
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

6 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Michele A.
august 11, 2021 | I would make this recipe again

Super easy and quick, perfect for a weeknight dinner.

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