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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 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.
6
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 yolks 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 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
1 Vote
  • Gluten-free
  • Lactose-free
6
servings
0:40
Preparation
0:50
COOKING
7:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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 yolks
  • 1 1/2 cup
    (375 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 to 2 tsp.
    (15 to 30 ml)
    fresh lemon juice
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    Flyer Deal  (1)
    LAKEWOOD LEMON JUICE

    LAKEWOOD LEMON JUICE

    $3.99 ea.

    370 ml SELECTED VARIETIES

  • 6
    mesclun salad greens
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    DOLE SALADS

    DOLE SALADS

    $3.99 ea.

    262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • red onion, thinly sliced, to taste
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    Flyer Deal  (1)
    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
    You might like:

    Flyer Deal  (1)
    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES

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.

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