Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Tonnato Sauce
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2.5 servings
- Calories
- 583
- Total Fat
- 54 g
- Saturated Fat
- 8 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 42 mg
- Sodium
- 1036 mg
This cold sauce hails from the Piedmont region of Northern Italy and is best known as part of vitello tonnato, a chilled dish of poached veal topped with this creamy tuna sauce. But tonnato is so quick to make and so versatile you could put it on just about anything – chicken, turkey, poached seafood and about any vegetable (it’s particularly good on sliced tomatoes, asparagus or artichokes). Some recipes start by making a homemade mayonnaise for the base, but prepared mayo is a delicious and time-saving option. Do make sure to use an Italian tuna in oil here, it makes all the difference. If you are serving this with poached meat or poultry, save a little of the poaching liquid and use that instead of the water called for in the recipe for added flavor. The sauce will keep for a few days in the fridge, giving you time to enjoy it in a variety of ways.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2.5 servings
- Calories
- 583
- Total Fat
- 54 g
- Saturated Fat
- 8 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 42 mg
- Sodium
- 1036 mg
Ingredients
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Directions
- Combine the tuna, mayonnaise, lemon juice, capers, anchovies and garlic in a food processor. Pulse to make a thick paste. With the machine running, drizzle in 2 tablespoons room-temperature water and process to make a very smooth sauce. The sauce should fall from a spoon in a thick drizzle; if it’s too thick add another tablespoon of water and process again.
- Taste and season with salt, if needed, and several grinds of black pepper. (Some of the ingredients are salty so it may not need additional salt.) Transfer to a serving bowl, cover and chill at least 30 minutes before serving. If the sauce thickens as it sits, stir in water 1 teaspoon at a time until pourable.
- Serve with the protein or vegetable of your choice and garnish with capers. The sauce will keep refrigerated for up to 3 days.
