Best Tonnato Dip Recipes

SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP image

Yield 6-8 servings

Number Of Ingredients 15

Ingredients for Dip:
1/4 cup Wasabi flavored mayonnaise
6 oz can tuna packed in oil, drained
1/4 cup regular sour cream
1 1/2 teaspoon fish sauce
3/4 teaspoon brown sugar
1/2 teaspoon Asian chili garlic paste
3 tablespoon finely chopped dill
INGREDIENTS FOR ANTIPASTO :
1 lbs mussels, bearded, scrubbed
1 lbs jumbo shrimp, peeled, tail intact
1 lbs jumbo scallops
1 cup carrot sticks, 3 " long
1 hothouse cucumber, seeded, peeled, cut into 3" sticks
curly lettuce leaves

Steps:

Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.

Tonnato Dip image

Provided by @MakeItYours

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
2/3 cup long- or medium-grain white rice
5 cups reduced-sodium chicken broth
1 cup dry white wine
1/4 teaspoon salt, or more to taste
Freshly ground pepper, preferably white
5-6 ounces canned chunk light tuna packed in olive oil
1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 anchovy fillets or 2 teaspoons anchovy paste
1 egg yolk (optional)
1 teaspoon minced garlic
1/2 cup Cream Sauce without the Cream
3 tablespoons chopped rinsed capers
1/4 cup minced fresh parsley
Freshly ground pepper to taste

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.