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🍝 Veal Noodles with Creamy Tuna Sauce

780 kcal · 30 min · 4 servings

Ingredients

• 400 g Farfalle
• 300 g Veal Schnitzel
• 300 g Tuna (can, in its own juice)
• 250 ml Veal Stock
• 1 Lemon (use the juice and the zest)
• Salt
• Pepper (from the mill)
• 2 tbsp Olive Oil
• 150 Crème fraîche
• 3 tbsp Capers

Instructions

1. 1. Open the can of tuna and drain the water.
2. 2. Place the drained tuna and the veal stock into a blender.
3. 3. Blend the mixture until it is completely smooth.
4. 4. Cut the veal into small, bite-sized cubes.
5. 5. Heat some oil in a large frying pan.
6. 6. Fry the veal cubes over high heat for 1 to 2 minutes to sear them.
7. 7. Stir constantly to ensure the meat browns evenly.
8. 8. Add the prepared tuna puree to the pan and stir it in.
9. 9. Add the crème fraîche and the capers.
10. 10. Bring the sauce to a brief boil.
11. 11. Season the sauce to taste with lemon juice, salt, and pepper.
12. 12. Remove the pan from the heat.
13. 13. Cook the pasta in plenty of boiling salted water until al dente.
14. 14. Drain the pasta and let it drip dry.
15. 15. Toss the pasta with the tuna sauce.
16. 16. Sprinkle the dish with lemon zest and serve.

Nutrition per serving

• kcal: 780
• Protein: 62 g · Fett/Fat: 38 g · Carbs: 68 g