Low Sodium Vitello Tonnato

Reimagine a classic Italian delicacy with this Low Sodium Vitello Tonnato, a flavorful yet heart-healthy twist on the beloved dish. Featuring tender poached veal loin infused with aromatic white wine, bay leaves, and fresh vegetables, this recipe swaps traditional high-sodium elements for a rich, creamy sauce made with low-sodium Greek yogurt, briny capers, lemon juice, and protein-packed tuna. Carefully sliced veal is crowned with this velvety tuna sauce, creating a perfectly balanced dish that's as elegant as it is nutritious. Served chilled, it's the ideal appetizer or light main course for anyone seeking big flavors without the extra sodium.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 pound Veal loin
• 6 cups Water
• 1 cup White wine
• 1 medium Carrot, peeled and roughly chopped
• 1 Celery stalk, roughly chopped
• 1 medium Onion, peeled and quartered
• 2 Bay leaves
• 8 Black peppercorns, whole
• 5 ounces Canned tuna in water, drained
• 1.5 cups Plain Greek yogurt (low sodium)
• 2 tablespoons Olive oil
• 2 tablespoons Capers (unsalted or low sodium), rinsed
• 2 tablespoons Fresh lemon juice
• 1 clove Garlic, minced
• 2 tablespoons Fresh parsley, chopped
• 0.25 teaspoons Freshly ground black pepper

Directions

Step 1

In a large pot, combine water, white wine, carrot, celery, onion, bay leaves, and black peppercorns. Bring to a boil, then reduce to a gentle simmer.

Step 2

Add the veal loin to the pot. The liquid should cover the meat completely. Simmer gently for about 45-60 minutes, or until the veal is tender and cooked through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).

Step 3

Once cooked, remove the veal from the pot and allow it to cool completely. Wrap it in plastic wrap and refrigerate for at least 2 hours (or overnight).

Step 4

To prepare the tuna sauce, combine the canned tuna, Greek yogurt, olive oil, capers, lemon juice, minced garlic, and a pinch of freshly ground black pepper in a food processor or blender. Blend until smooth and creamy. Adjust seasoning if needed, but avoid adding salt to keep it low sodium.

Step 5

Once the veal is chilled, slice it thinly against the grain using a sharp knife.

Step 6

Spread a thin layer of the tuna sauce on a serving platter. Arrange the veal slices on top and generously spoon more tuna sauce over them.

Step 7

Garnish with chopped parsley and a few rinsed capers for decoration.

Step 8

Serve chilled as an appetizer or a light main course. Enjoy your low-sodium twist on Vitello Tonnato!

Nutrition Facts

Serving size	(3022.7g)

Amount per serving	% Daily Value*
Calories	1854.0

Total Fat 70.2g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 470.1mg	0%
Sodium 1018.0mg	0%
Total Carbohydrate 74.9g	0%
Dietary Fiber 22.1g	0%
Total Sugars 21.0g
Protein 196.0g	0%

Vitamin D 113.4IU	0%
Calcium 882.8mg	0%
Iron 17.8mg	0%
Potassium 3941.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 45.7%

Carbs: 17.5%