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 jar olive oil-packed tuna , 7 ounce
- 0.67 cups mayonnaise
- 6 oil-packed anchovy fillets
- 0.25 cups 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
Instructions
-
1
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.
Nutrition Facts
Per serving
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