Tonnato Sauce

Salad with Tonnato Sauce Gathering Flavors

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P.S. I hadn't planned to include a recipe with this announcement, but I just couldn't resist. The salad in this photo is something I put together combining fresh greens and veggies from the fridge with leftovers: the eggs and toast from breakfast, potatoes scattered in the salad from dinner last night and the Tonnato Sauce was from earlier in the week. I love having this sauce on hand. I've used it a thousand ways! See more ideas at the end of the recipe. And be sure to let me know how you use it!

Salad with Lace

TONNATO SAUCE

Yield: 1 Cup, About 6 Servings

Ingredients:

  • 2 large egg yolks
  • Salt
  • Juice of ½ lemon
  • ½ cup canola oil
  • ½ cup extra-virgin olive oil
  • 2-ounces tuna (if canned, used tuna packed in olive oil)
  • 3 anchovy filets
  • 1 tablespoon capers
  • 2 clove garlic
  • Pepper

Instructions:

  1. Whisk together the egg yolks, a pinch of salt, and half of the lemon juice in a medium Bowl. Combine both the oils in a measuring cup with a spout.
  2. Whisking constantly, add the oil to the yolks, about 1 teaspoon at a time. The sauce will thicken and emulsify.
  3. After you’ve added about ¼ cup of the oil, you can begin to slowly drizzle in the remaining oil as you continue to whisk, until you have a thick, glossy mayonnaise.
  4. Transfer the sauce to a medium bowl.
  5. Purée the tuna, anchovies, capers,and garlic in a food processor until smooth. Add a little olive oil to help the process.
  6. Use a rubber spatula to press the puréed tuna through a sieve into the mayonnaise in the bowl. Season to taste with the remaining lemon juice, and salt and pepper. Transfer the sauce to a covered container and refrigerate until ready to use.
  7. The  sauce will keep for up to a week in the refrigerator.

* This recipe is from Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton.

* This sauce is extremely versatile and can be used to brighten up all sorts of dishes. Canal House Cooks Every Dayshowcases it as a sauce for tomatoes and arugula. I used it to dress up the eggs in the composed salad shown in this post. We also drizzled it over Simple Roasted Asparagus, used it as a sauce for grilled steaks and as a dip for fresh veggies. The other night I spread it on a baguette, then sprinkled on slivers of Parmigiano Reggiano and a glass of chilled wine—an awesome late night snack.