Okay: what do you think of tonnato, a creamy, tangy sauce made with anchovies, capers, and canned tuna? For those of you smiling—high five! And if your nose is wrinkled in disgust, hear me out. I was once in your shoes, but this umami-packed sauce is truly a cinch to make from pantry staples and tastes good on EVERYTHING.
This classic Italian sauce is typically paired with chilled poached veal (vitello tonnato) and served as a picnic dish. Sadly, I almost never have poached veal lying around the house, so after I blitz a fresh batch of tonnato, I pour it on crudités, hard-boiled eggs, sliced heirloom tomatoes, poached or sous vide chicken, or steamed vegetables. Or all of the above.
It’s seriously good stuff.
Here’s what to gather to make 2 cups of sauce:
- 1 (7-ounce) can tuna packed in olive oil, drained
- 5 anchovies packed in olive oil, drained
- 2 tablespoons capers, drained
- 3 tablespoons lemon juice
- ½ cup extra virgin olive oil
- ½ cup Paleo Mayonnaise
- Kosher salt
- Freshly ground black pepper
Dump all the ingredients in a blender and blitz until smooth and creamy. Done.
The sauce can be kept in a tightly sealed container in the fridge for a couple of days.
If you need more instruction and pictures before you’re willing to try this, read on, my skeptical friend.