Salsa Tonnato
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Courtesy of Will Packwood. Makes about 2 cups.
Super easy
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PrintIngredients
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
- Combine the first 8 ingredients in a blender and process on medium speed.
- Slowly add the olive oil.
- Taste and adjust seasoning, as needed.
- 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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