2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
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.
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.
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
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