Pasta with Veal and Tuna Sauce

Ingredients

• 400 g farfalle
• 300 g veal cutlets
• 300 g canned tuna (in its own juice)
• 250 ml veal stock
• 1 lemon (juice and zest)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 150 g crème fraîche
• 3 tbsp capers

Instructions

1. 1.

   Drain the tuna and blend it with the veal stock.

2. 2.

   Cut the veal into bite‑sized cubes and quickly sear them in hot oil in a pan for 1–2 minutes, stirring sharply. Add the tuna puree, then stir in the crème fraîche and capers; bring to a boil, season with lemon juice, salt, and pepper, and remove from heat.

3. 3.

   Cook the pasta in plenty of boiling salted water until al dente, drain, and toss with the sauce. Sprinkle with lemon zest before serving.