Veal with Asparagus
Main Course
Serves 4
1 protein | 2 vegetable | 1 fat
Ingredients:
- 4 x 75 g veal loin steaks
- Salt and pepper
- 140 g tuna in oil (drained weight)
- 1 Tbsp whole egg mayonnaise
- 2 tsp lemon juice
- 1 Tbsp capers
- 4 handfuls snow peas or sugar snap peas, topped
- 2 carrots, julienne
- Olive oil spray
- 10 handfuls spinach
Directions:
- Season veal with salt and pepper.
- Combine tuna with mayonnaise, lemon juice and capers to make a smooth paste.
- Lightly steam snow peas and carrot for 2-3 mins. Remove and plunge into cold water.
- Heat non-stick frying pan over medium to high heat. When hot, spray with oil and add veal. Cook for 2-3 mins on each side (or cook to your liking).
- Place spinach with a tablespoon of water in a large saucepan over medium heat. Cover and cook 2-3 mins or until just wilted.
- Squeeze excess liquid from spinach and place on each plate. Top with veal. Add a dollop of tuna mixture on top of veal. Place snow peas and carrot alongside veal.
