John Myers
Ingredients for 4 servings:
- 150 g tuna in its own juice (drained weight)
- 1 lemon(s)
- 150 ml vegetable stock
- 200 g cream cheese
- 6 tbsp crème fraîche
- 300 g veal escalope
- 1 tbsp olive oil
- salt, pepper
- Capers, from the jar
- 500 g pasta, dry
- Parmesan, freshly grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
also slimmed down suitable for WW
Drain the tuna. Squeeze the lemon and puree the tuna with 1 teaspoon of lemon juice, vegetable stock, cream cheese, and crème fraîche. Season with salt and pepper, adding 2 teaspoons of capers if desired. Pat the veal escalope dry, cut into strips, and season with salt and pepper. Cook the pasta in salted water until al dente. Heat oil in a pan and fry the veal escalope strips for about 3 minutes. Season with salt and pepper, add the tuna sauce, and heat briefly. Add the cooked pasta to the sauce and mix everything together. Serve and garnish with freshly grated Parmesan cheese. Serve with low-fat cream cheese and crème fraîche. Suitable for WWF.
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