Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Vitello tonnato with Quebec grain-fed veal 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
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

Vitello tonnato with Quebec grain-fed veal

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • butter, as needed
    You might like:

    Flyer Deal  (1)
    BECEL BRICKS

    BECEL BRICKS

    $5.49 ea.

    454 g, SELECTED VARIETIES



  • sunflower oil, as needed
  • 3 1/2 lb
    (1 1/2 kg)
    leg of grain-fed veal roast

  • tuna sauce
    You might like:

    Flyer Deal  (1)
    SEA DELIGHT WILD CAUGHT TUNA STEAKS

    SEA DELIGHT WILD CAUGHT TUNA STEAKS

    $10.99 ea.

    FROZEN, 340 g


  • 2
    cloves of garlic, finely chopped
  • 1/2 cup
    (125 mL)
    light tuna in oil, drained and flaked
    You might like:

    Flyer Deal  (1)
    SEA DELIGHT WILD CAUGHT TUNA STEAKS

    SEA DELIGHT WILD CAUGHT TUNA STEAKS

    $10.99 ea.

    FROZEN, 340 g


  • 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
    You might like:

    Flyer Deals  (3)
    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    $1.69 ea.

    Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.


    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    $1.69 ea.

    Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.


    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    $1.69 ea.

    Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.



  • red onion, thinly sliced, to taste
    You might like:

    Flyer Deals  (3)
    RED ONIONS

    RED ONIONS

    $3.99 ea.

    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE



  • Salt and pepper to taste
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
  • 1/2 cup
    (125 mL)
    olive oil
Imprimer ma sélection

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.