Best Tonnato Dip Recipes

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SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP



SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP image

Categories     Shellfish     Appetizer     Steam     Vegetarian

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



Tonnato Dip image

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

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.

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