Salsa Tonnato

Courtesy of Will Packwood. Makes about 2 cups.

Super easy

Salsa Tonnato

Ingredients

For 1 Batch(es)

Recipe

  • 5 ounces tuna belly packed in olive oil (such as Ventresca), drained, crumbled
  • 2 eggs, hard-boiled, peeled, roughly chopped
  • 1 tablespoon(s) capers, drained, roughly chopped
  • 1 clove(s) garlic, peeled, roughly chopped
  • 2 tablespoons finely minced flat-leaf parsley
  • 2 anchovy filets, finely minced
  • 1 lemon(s), zested, finely minced
  • 1 lemon(s), juiced
  • 1/2 cup(s) extra-virgin olive oil
  • Salt and pepper, to taste

Salsa Tonnato Directions

  1. Combine the first 8 ingredients in a blender and process on medium speed.
  2. Slowly add the olive oil.
  3. Taste and adjust seasoning, as needed.
  4. Serve immediately or store in the refrigerator for up to 3 days.

Recipe notes

Chef Packwood likes to serve this sauce on top of thinly sliced veal cutlets, with crudités, or simply on a slice of good bread.

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