A 100% plant-based dish, which is very reminiscent of vitello tonnato, excellent to serve during the holidays!
Boil the seitan in the broth with the soy sauce for 20 minutes.
Dry it, let it cool and cut it into thin slices.
Prepare the tuna-style sauce by blending the chickpeas, yogurt, cucumbers and capers in vinegar, salt, oil, mustard and lemon.
Spread some cream on a plate as a base, lay the seitan slices on top and finish with more sauce.
Let it rest in the refrigerator for at least 4 hours.
Mixer
Refrigerator for 3 days
Italia
| Energy (kcal) | 277.66 |
| Carbohydrates (g) | 25.56 |
| of which sugars (g) | 3.24 |
| Fat (g) | 12.3 |
| of which saturates (g) | 1.73 |
| Protein (g) | 14.29 |
| Fibre (g) | 7.15 |
| Salt (g) | 0.4 |
