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🍽️ Colorful salad with veal and tuna

349 kcal · 30 min · 4 servings

Ingredients

• 250 g veal cutlet (2 slice)
• salt
• pepper from the mill
• a little flour
• 2 tbsp olive oil
• 1 tbsp butter
• 200 g snow peas
• salt
• 100 g frozen peas
• 150 g tuna (in oil from the can)
• 1 shallot
• 3 tbsp tarragon vinegar
• 2 tbsp orange juice
• salt
• pepper
• 3 tbsp olive oil
• 5 sprigs tarragon

Instructions

1. 1. Season the veal cutlets generously with salt and pepper.
2. 2. Lightly dust the cutlets with flour.
3. 3. Heat olive oil and butter in a non-stick pan.
4. 4. Fry the cutlets on both sides for 3 to 4 minutes until golden brown.
5. 5. Remove the cutlets from the pan and let them cool completely.
6. 6. Rinse the snow peas and remove the tough strings.
7. 7. Blanch the snow peas for 1 minute in boiling salted water (cook briefly in boiling water).
8. 8. Drain the snow peas and shock them immediately in ice water.
9. 9. Let the snow peas drain well on a sieve.
10. 10. Blanch the peas for only 3 seconds in salted water.
11. 11. Drain the peas and shock them in ice water as well.
12. 12. Drain the tuna juice.
13. 13. Break the tuna into bite-sized pieces.
14. 14. Peel the shallot and dice it finely.
15. 15. Whisk the vinegar with the orange juice, salt, and pepper.
16. 16. Stir the olive oil into the vinegar mixture.
17. 17. Rinse the tarragon and shake it dry.
18. 18. Finely chop the tarragon.
19. 19. Stir the shallot cubes and tarragon into the marinade.
20. 20. Slice the cooled veal cutlet into thin strips.
21. 21. Arrange the salad on plates.
22. 22. Drizzle the salad with the prepared marinade.

Nutrition per serving

• kcal: 349
• Protein: 25 g · Fett/Fat: 22 g · Carbs: 12 g