METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Vitello tonnato with Quebec grain-fed veal
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Vitello-tonnato-Veau-grain-Quebec-4534.jpg
PT40M
PT50M
PT7H30M
Oven temperature: 180°C (350°F).Heat about 3 Tbsp. (45 mL) butter and a dollop of oil in a large oven-proof pan. Brown the veal, a few minutes on each side. Place in oven for 50 minutes. The meat should be slightly pink inside. A meat thermometer should read 60 to 65°C (150°F) for medium-rare meat. Remove roast from the oven, let cool to room temperature, then refrigerate from 6 to 24 hours. Carve meat into very thin slices prior to serving.Tuna sauceCrush the garlic with a mortar and pestle. Place the crushed garlic in a bowl, and add the tuna, egg yolks, mustard, salt and pepper. Blend with a whisk. Dribble the olive oil in a fine stream into the mixture, whisking vigorously until the tuna sauce starts to thicken. Whisk in the lemon juice to soften the sauce, which should have the consistency of a very thick mayonnaise. Adjust consistency by adding lemon juice. Set aside in fridge until ready to serve.MesclunJust prior to serving, combine and toss all the mesclun salad ingredients except the oil. Add oil, and toss again. Place a mound of the mesclun salad on each plate.Roll up slices of the veal into cones and arrange on serving plates. Spoon on a portion of tuna sauce and serve.
6
Féd. des producteurs de bovins du Québec
3
2
4
3
butter, as needed
sunflower oil, as needed
3 1/2 lb (1 1/2 kg) leg of grain-fed veal roast
tuna sauce
2 cloves of garlic, finely chopped
1/2 cup (125 mL) light tuna in oil, drained and flaked
2 egg yolk
1 tsp. (5 mL) strong mustard
Salt and pepper to taste
1 1/2 cup (375 mL) olive oil
1 to 2 tsp. (15 to 30 ml) fresh lemon juice
6 mesclun salad greens
red onion, thinly sliced, to taste
Salt and pepper to taste
3 Tbsp. (45 mL) balsamic vinegar
1/2 cup (125 mL) olive oil
Vitello tonnato with Quebec grain-fed veal
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME
Ingredients
-
butter, as needed
-
sunflower oil, as needed
-
3 1/2 lb
(1 1/2 kg)leg of grain-fed veal roast
-
tuna sauce
-
2
cloves of garlic, finely chopped
-
1/2 cup
(125 mL)light tuna in oil, drained and flaked
-
2
egg yolk
-
1 tsp.
(5 mL)strong mustard
-
Salt and pepper to taste
-
1 1/2 cup
(375 mL)olive oil
-
1 to 2 tsp.
(15 to 30 ml)fresh lemon juice
-
6
mesclun salad greens
-
red onion, thinly sliced, to taste
-
Salt and pepper to taste
-
3 Tbsp.
(45 mL)balsamic vinegar
-
1/2 cup
(125 mL)olive oil
Preparation
Oven temperature: 180°C (350°F).
Heat about 3 Tbsp. (45 mL) butter and a dollop of oil in a large oven-proof pan. Brown the veal, a few minutes on each side. Place in oven for 50 minutes. The meat should be slightly pink inside. A meat thermometer should read 60 to 65°C (150°F) for medium-rare meat. Remove roast from the oven, let cool to room temperature, then refrigerate from 6 to 24 hours. Carve meat into very thin slices prior to serving.
Tuna sauce
Crush the garlic with a mortar and pestle. Place the crushed garlic in a bowl, and add the tuna, egg yolks, mustard, salt and pepper. Blend with a whisk. Dribble the olive oil in a fine stream into the mixture, whisking vigorously until the tuna sauce starts to thicken. Whisk in the lemon juice to soften the sauce, which should have the consistency of a very thick mayonnaise. Adjust consistency by adding lemon juice. Set aside in fridge until ready to serve.
Mesclun
Just prior to serving, combine and toss all the mesclun salad ingredients except the oil. Add oil, and toss again. Place a mound of the mesclun salad on each plate.
Roll up slices of the veal into cones and arrange on serving plates. Spoon on a portion of tuna sauce and serve.
Source :
Féd. des producteurs de bovins du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
