I recently discovered this amazing Italian condiment and can’t stop making it. We’ve been putting it over vegetables, raw and cooked, baked salmon and enjoying all the beautiful summer vegetables.
Tonnato is an Italian condiment made with tuna, anchovies, olive oil, lemon juice, capers and mayo/egg yolks. It is served with fresh raw seasonal vegetables like a crudités called Pinzimonio.
Pinzimonio is the art of displaying colorful beautiful vegetables and dishes dating back to the Renaissance period. Apparently, it appeared for the first time at the banquets of the wealthy and was primarily introduced to decorate the finest dishes. As time passed, vegetables were not only used for decorating, but were delicious to be had with dipping sauces and as palate cleanser between courses. I’m guessing maybe that’s where crudités may have come from.
Ingredients
- Albacore tuna in olive oil: low salt canned tuna works the best
- Anchovies
- Capers
- Lemon juice
- Olive oil
- Mayonnaise
- Be mindful of adding additional salt. Tuna, capers, anchovies, mayo have enough salt. Please taste before adding more to suit your taste.
Tonnato Sauce
Ingredients
- ¼ cup e.v olive oil
- 8-10 oz canned tuna, drained Italian if possible
- 4-6 anchovies
- 3 tbsp lemon juice
- 2 tbsp capers
- ¼ cup mayo
- ¼ tsp black pepper
Instructions
- In a food processor, combine the 1/4 cup of olive oil with the drained tuna, lemon juice, black pepper, anchovies, capers and mayonnaise. (I don't add salt- tuna, mayo, caper, anchovies are enough salty, check before adding g to suit your taste).
- Process until smooth. Scrape the tonnato sauce into a serving bowl, cover and refrigerate.
- Makes about one cup. enjoy!!!Recipe adapted from Bon Appetit Magazine.
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