TONNATO

Tonnato

Italian Tuna Sauce

Ingredients:

2/3 cup canned tuna, drained

4 ounces capers, drained

4 anchovy fillets

Yolks of 4 eggs, hard boiled

Juice of 1 lemon

Fresh ground black pepper, to taste

1/4 cup extra virgin olive oil

Directions:

Place the tuna, capers, anchovy fillets and egg yolks in a food processor and blitz for about 30 seconds.

Add the lemon juice and whiz for another 10 seconds.

Season with black pepper.

Add the olive oil, slowly, in a single stream while the processor whirls.

The finished sauce will have a similar consistency to fresh mayonnaise

Notes:

Originally created as a sauce for a summertime veal antipasto dish (vitello tonnato) from Piedmont, Italy, this is a great sauce for almost anything. Chicken, veggies, fresh bread, or whatever can benefit from an immense hit of umami.

I always have a tin of tuna in the cupboard, but for anchovies I use anchovy paste in a tube. A tablespoon or so is plenty.