Veal escalope with tuna sauce

Name: Veal escalope with tuna sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Veal cutlet (approx. 150 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 small onion; 1 tin(s) (200 g, drainer: 150 g) Tuna fish natural; 100 ml White wine; 250 g Whipped cream; 2 TABLESPOONS pickled green pepper; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Lime slices and pepper panicles

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Veal cutlet (approx. 150 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 small onion
1 tin(s) (200 g, drainer: 150 g) Tuna fish natural
100 ml White wine
250 g Whipped cream
2 TABLESPOONS pickled green pepper
1-2 TABLESPOONS Lime juice
7-10 Tbsp Lime slices and pepper panicles

Directions

1
Dab the escalopes dry and fry them in hot oil for about 3 minutes on each side. Season with salt and pepper. Remove from the pan and keep warm. Peel and finely dice onion. Drain the tuna.
2
Sauté the onion and fish in the frying oil. Pour on white wine and cream. Bring to the boil and puree with the cutting stick of the hand mixer. Add green pepper and let it simmer for 5 minutes at low heat.
3
Season the sauce with lime juice, salt and pepper.