Sautéed Tongue with Capers and Lemon
Sautéed Tongue with Capers and Lemon is a classic European dish, particularly popular in French and Italian cuisine, where tender, cooked tongue (usually beef or veal) is pan-seared and finished with a bright, briny sauce of capers, lemon juice, and often butter or olive oil. The preparation highlights the meat's delicate texture and is typically served as an elegant appetizer or light main course.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate fat content depending on the cooking fat used. It provides key nutrients like iron, zinc, and B vitamins (especially B12), and a typical serving (around 150-200g) may contain roughly 250-350 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 32 g |
| Carbs | 4 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 9.8 µg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 310 mg |
| Selenium | 38 µg |
| Potassium | 340 mg |
| Vitamin C | 6 mg |
Per 1 serving (about 200 g, including tongue, sauce, and capers) · estimated, varies by recipe
💡 What's interesting
Culturally, using tongue reflects a traditional 'nose-to-tail' approach to cooking, valuing all parts of the animal. Nutritionally, tongue is surprisingly lean and nutrient-dense compared to many other cuts of red meat, making it a flavorful yet wholesome choice.
