Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, August 16, 2021

Tonnato Sauce

After you make this once, everyone in your household will be chanting for it before every meal. Tonnato is the bomb!  It’s awesome on cutlets, but just as amazing on tomato toast, steak, chicken, shrimp, grilled vegetables, pita toasts, a substitute for mayonnaise in egg salad, the list goes on and on. You can’t go wrong, and you’ll have so much fun trying.

Tonnato is reason enough to acquire a food processor if you don’t already have one. Add a half a cup of extra virgin olive oil, a quarter cup of drained capers, two drained cans of premium tuna fish in oil, a tin of drained anchovies, the juice of one lemon, and a half a teaspoon of black pepper. Process until smooth and salt to taste…but it shouldn’t need much.

If you want to thin it out, add some more olive oil.  If you want to thicken it up, add some mayo. But don’t wait, make it now.  I promise you’ll be wondering how you’ve lived this long without it.

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