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Suggest a better descriptionPut veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours. Cool veal completely. Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce. Serve any leftover sauce on the side. Garnish with Italian parsely, lemon slices and capers.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 120 | ||
Calories from Fat: 89 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 210.3mg | 7 % | |
Potassium 38.2mg | 1 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 8.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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