Tonnato Sauce
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Ingredients
-
1 (7 ounce) jar olive oil-packed tuna, oil reserved
-
⅔ cup mayonnaise
-
6 oil-packed anchovy fillets
-
¼ cup extra-virgin olive oil, or more to taste
-
3 tablespoons lemon juice, or more to taste
-
2 tablespoons drained capers
-
1 clove garlic, minced, or more to taste
-
1 pinch cayenne pepper
-
salt and freshly ground black pepper to taste
Description
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Related Recipes
Mediterranean Salmon Baked in Foil
This Mediterranean salmon, baked in foil packets with olives, artichokes, tomatoes, and Mediterranea...
Spanish Octopus
Above and beyond the ingredients in this octopus recipe, the cooking method, or should I say methods...
Summer Grilled Shrimp Salad
This grilled shrimp salad featuring sweet and smoky grilled shrimp and a cilantro vinaigrette is a g...