Print: 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.

Prep

14 min

Cook

3 min

Servings

Difficulty

Medium

Ingredients

1 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/tonnato-sauce