Cold veal in tuna and Cannellini bean sauce

Ingredients

1 400g. can of Valfrutta Cannellini beans
600g. of minced veal
1 celery stalk
1 bay leaf
80g. of tuna in oil
1 teaspoon of capers
2 spoonfuls of mayonnaise
1 spoonful of Valfrutta Petit Pois
1 slice of red bell pepper

Difficulty

medium

Preparation and cooking time

45-60 min

Suitable for

Celiac disease sufferers, Teenagers, Adults

Recipe for:

4 People

Occasion:

Dinner with friends

Prepare this recipe with:

Cannellini beans

Valfrutta Cannellini beans, with their mild and delicate flavour and long and compact shape, are carefully selected to bring a healthy product packed with protein and fibre to your table.

Petit Pois, picked and canned on the same day

Valfrutta Petit Pois, picked and canned on the same day, are the first to be picked and the smallest are selected, the earliest produce, tender, sweet and perfect in any dish.

Preparation:

Place the celery and bay leaf in a bowl, add plenty of water and bring to the boil. Add the meat, lower the heat and cook for 50'. Drain the cannellini beans and place them in the blender with the capers and the drained tuna. Chop up and place in a bowl. Add the mayonnaise and salt and pepper to taste. When cooked, leave the meat to cool, slice it into thin slices and place it on the plates. Dress with the sauce and decorate with the bell pepper and peas. Accompany with boiled potatoes if you wish.

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