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🍽️ Veal Rolls with Tuna Filling

485 kcal · 30 min · 4 servings

Ingredients

• 200 g tuna (from the can)
• 2 tbsp crème fraîche
• 1 tbsp lemon juice
• 0.5 bunch parsley
• 2 tbsp capers
• 4 egg yolks (hard-boiled)
• 8 thin veal cutlets (approx. 80-100 g each)
• 2 onions
• 2 tbsp oil
• 500 g tomato pieces (from the package)
• 50 ml vegetable broth
• flatbread
• thyme

Instructions

1. 1. Open the can of tuna and drain the liquid.
2. 2. Place the tuna in a bowl.
3. 3. Season the tuna with a pinch of salt and freshly ground pepper.
4. 4. Add some lemon juice to the tuna mixture.
5. 5. Stir in the Creme Fraiche until a creamy paste forms.
6. 6. Finely chop the fresh parsley.
7. 7. Add the chopped parsley to the tuna cream.
8. 8. Add the capers to the mixture and stir everything well.
9. 9. Hard-boil the eggs and let them cool down.
10. 10. Peel the boiled eggs.
11. 11. Cut the peeled eggs in half.
12. 12. Carefully separate the yolk from the egg white.
13. 13. Cut each yolk in half again.
14. 14. Rinse the veal under cold water.
15. 15. Pat the meat dry with kitchen paper.
16. 16. Take a slice of veal and spread the tuna cream evenly over it.
17. 17. Place half a yolk in the center of the meat slice.
18. 18. Roll the meat up tightly.
19. 19. Secure the roll with a toothpick so it does not open.
20. 20. Repeat this process with the remaining meat slices.
21. 21. Peel the onions.
22. 22. Cut the onions into thin wedges or strips.
23. 23. Heat oil in a frying pan or pot.
24. 24. Fry the veal rolls in the hot oil until golden brown on all sides.
25. 25. Pour the meat broth over the browned rolls.
26. 26. Add the cut onions to the pot.
27. 27. Add the tomatoes (from the can or freshly diced).
28. 28. Preheat the oven to 130 degrees Celsius.
29. 29. Place the dish with the lid in the preheated oven.
30. 30. Let the rolls simmer for 45 to 50 minutes.
31. 31. Carefully remove the finished rolls from the oven.
32. 32. Place the rolls in a warm spot so they do not cool down.
33. 33. Season the sauce in the pot with vinegar.
34. 34. Finally, season the sauce to taste with salt and pepper.
35. 35. Take two rolls per portion.
36. 36. Add some sauce over the rolls.
37. 37. Serve the rolls together with flatbread.
38. 38. Garnish the dish with fresh thyme sprigs.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 12 g