TONNATO DIP
This dip recipe is inspired by "vitello tonnato," a classic Italian dish in which veal is served with a creamy tuna (tonnato) sauce. With this recipe, we riffed on classic tonnato sauce to create a dip for crunchy vegetables. Or you can try using this dip as tonnato sauce by tossing it with pasta. The egg yolk in this recipe is not cooked, but you can use a hard-boiled egg yolk instead or a yolk from a pasteurized-in-the-shell egg. This recipe makes more Cream Sauce without the Cream than you'll need for the dip. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
- Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
- To prepare dip: Combine tuna (with its oil), 1/2 cup oil, lemon juice, anchovies (or anchovy paste), egg yolk (if using) and garlic in a blender or food processor; process briefly to puree. Transfer to a small mixing bowl and stir in 1/2 cup of the Cream Sauce. Thin with a few tablespoons of water, if desired. Stir in capers and parsley. Season with pepper.
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