Tonnato Sauce

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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 126 Calories

Ingredients

• salt and freshly ground black pepper to taste
• ⅔ cup mayonnaise
• 1 pinch cayenne pepper
• 2 tablespoons drained capers
• 1 clove garlic, minced, or more to taste
• 3 tablespoons lemon juice, or more to taste
• ¼ cup extra-virgin olive oil, or more to taste
• 1 (7 ounce) jar olive oil-packed tuna, oil reserved
• 6 oil-packed anchovy fillets

Recipe Instructions

Step 1

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.