Summary

Ingredients

• 150 g tuna, in its own juice (drained weiht)
• 1 lemon (s)
• 150 ml vegetable stock
• 200 g cream cheese
• 6 tablespoon crème fraîche
• 300 g veal schnitzel
• 1 tablespoon olive oil
• Salt pepper
• Capers, from the jar
• 500 g pasta, dry
• Parmesan, freshly grated

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Instructions

1. Drain the tuna. Squeeze the lemon and puree the tuna with 1 teaspoon of lemon juice, vegetable stock, cream cheese and crème fraiche. Season with salt and pepper, add 2 teaspoons of capers if you like.
2. Pat the veal schnitzel dry, cut into strips and season with salt and pepper.
3. Cook the pasta in salted water until al dente.
4. Heat the oil in a saucepan, fry the veal strips in it for about 3 minutes. Season with salt and pepper, add the tuna sauce and heat briefly. Add the cooked noodles to the sauce and stir everything together.
5. Arrange and refine with freshly grated Parmesan.
6. With low-fat cream cheese and cream, casual ww-suitable.