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🍽️ Veal loin with raw tuna

449 kcal · 30 min · 4 servings

Ingredients

• 400 g veal loin (trimmed)
• salt
• pepper (from the mill)
• 5 tbsp olive oil
• 400 g fresh tuna (sushi quality)
• 1 tbsp freshly chopped coriander
• 0.5 tsp honey
• 1 lemon (juice)
• 12 caper berries
• arugula (for garnish)

Instructions

1. 1. Preheat the oven to 140 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Rinse the veal under cold running water. Pat it completely dry with a kitchen towel. Season the meat generously with salt and pepper.
3. 3. Heat 2 tablespoons of oil in a pan. Sear the meat on all sides until it forms a brown crust.
4. 4. Place the meat on a wire rack. Put a drip pan underneath to catch any running fat. Put the meat into the preheated oven.
5. 5. Roast the meat in the oven for about 25 minutes. It should remain pink and tender inside.
6. 6. Remove the meat from the oven. Let it cool down completely before using it further.
7. 7. Rinse the tuna under cold running water. Pat it dry as well.
8. 8. Slice the tuna into pieces about 3 millimeters thick.
9. 9. Slice the cooled veal into pieces of the same thickness as the tuna.
10. 10. Arrange the tuna and veal slices alternately or side by side on plates.
11. 11. Mix the coriander with the remaining oil, honey, and lemon juice until you have a smooth sauce.
12. 12. Season the sauce with salt and pepper to taste.
13. 13. Drizzle the coriander sauce over the arranged meat and tuna.
14. 14. Garnish the dish with caper berries and washed arugula.
15. 15. Serve the dish with flatbread on the side if desired.

Nutrition per serving

• kcal: 449
• Protein: 43 g · Fett/Fat: 30 g · Carbs: 2 g