Tonnato
2
- Prep Time5 mins
- Total Time5 mins
- Makes2 cups
Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
This Italian condiment is creamy, salty and fishy in all the best ways, and pairs perfectly with Elena's Tomato Tonnato.
Ingredients
10 oil-packed anchovy fillets, drained
1 clove garlic
2 tbsp Dijon mustard
2 tbsp fresh lemon juice
5 large egg yolks
5 tbsp extra-virgin olive oil, divided
1 tbsp white wine, divided
2 160-g cans oil-packed tuna, drained
3 tsp capers, rinsed and drained
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Instructions
In a blender, combine anchovies, garlic, mustard, lemon juice, egg yolks, half of the olive oil and half of the white wine. Pulse until smooth. Add tuna, capers, salt, pepper and remaining olive oil and white wine. Blend until smooth. Taste and adjust the seasoning with more lemon juice, salt and pepper. Tonnato will keep in the fridge for up to 1 week.
Kitchen tip
Use leftover tonnato as a dip for vegetables or spread it on warm bread.
Tonnato, meet tomato
This sauce goes with almost everything, but it pairs especially well with thinly sliced heirloom tomatoes and breadcrumbs. All these elements come together in Tomato Tonnato, the Elena team's take on vitello tonnato. Get the recipe here.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright ©2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.