Description
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
Instructions
- 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.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 16