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.
Makes 2 cups
- 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 about a week.
If you need more instruction and pictures before you’re willing to try this, read on, my skeptical friend.
Start by cracking open a can or jar of your favorite olive-oil packed tuna. Drain it and toss the fish in the blender.
Add two tablespoons of capers…
…and five anchovy filets.
Grab a large lemon…
…and add the juice (about 3 tablespoons) to the fishies and capers.
Then, pour in the olive oil…
…and the mayonnaise.
Cover the blender and give the ingredients a whirl…
…until a thick and creamy sauce forms.
The consistency should be that of a pourable cream.
Taste for seasoning and adjust with additional lemon juice, salt, and/or freshly ground black pepper as needed.
Now go dip some veggies in it…
…or dress up a boring old chicken booby!
Doubters: Try it and let me know what you think.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
- Dump all the ingredients in a blender and blitz until smooth and creamy.
- Adjust for seasoning with salt and pepper.
- The sauce can be kept in a tightly sealed container in the fridge for a about a week.