Best Tonnato Mayonnaise Recipes
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
TOMATO TONNATO
"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that "it tastes much better than it sounds." The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It's the best kind of summer meal - fresh and seasonal, easy and packed with flavor.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
- Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 3 grams
TONNATO SAUCE
Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
TONNATO SAUCE
Steps:
- Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.
VITELLO TONNATO
Provided by Food Network
Categories main-dish
Time 9h45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 25
Steps:
- In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
- Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
- To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
- To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
- In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).
TONNATO MAYONNAISE
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping Shrimp and Crudite Platter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 2h10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Puree first five ingredients with 1 teaspoon water in a blender until smooth. With blender running, add oil in a steady stream. Refrigerate in an airtight container at least 2 hours and up to 1 day.
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