Tonnato Sauce
- Level: Easy
- Yield: about 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2.5 servings
- Calories
- 583
- Total Fat
- 54
- Saturated Fat
- 8
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 42
- Sodium
- 1036
- Total: 40 min
- Active: 10 min
Ingredients
One 6-ounce jar Italian tuna in olive oil, drained
2/3 cup mayonnaise
3 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers in brine, plus more for garnish
4 anchovy fillets
1 garlic clove, crushed and peeled
Kosher salt and freshly ground black pepper
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.