s TONNATO SAUCE *****
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s TONNATO SAUCE *****
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Instructions *** 8-25-19 well i had veal tonnato at restaurant yesterday so had to make it today, very good, served on some slivced chicken breast *** Recipe by: Chef John "I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip." 1 (7 ounce) jar olive oil-packed tuna, oil reserved 2/3 cup mayonnaise 6 oil-packed anchovy fillets 1/4 cup extra-virgin olive oil, or more to taste 3 tablespoons lemon juice, or more to taste 2 tablespoons drained capers 1 clove garlic, minced, or more to taste 1 pinch cayenne pepper salt and freshly ground black pepper to taste Directions 15 m Ready In 15 m Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper. Nutrition Facts Per Serving: 126 calories; 12 g fat; 0.7 g carbohydrates; 4.2 g protein; 7 mg cholesterol; 193 mg sodium. Full nutrition This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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