now in season

Salsa Tonnato

Salsa Tonnato

by Will Packwood
Course Condiments
Cuisine + Season All Year
Servings 2 cups

Ingredients
  

  • 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

Instructions
 

  • 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.

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.
Keyword dip, salsa, sauce, tomato

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