Best Tonnato Sauce Recipes

TONNATO SAUCE

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.

TONNATO SAUCE

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.

CHICKEN WITH TONNATO SAUCE

Steps:

• In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
• Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
• Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
• In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
• Arrange arugula on each of 4 serving plates.
• Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.

TURKEY TONNATO (TURKEY WITH TUNA SAUCE)

Steps:

• Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
• Put the drained tuna and capers into the container of a food processor or blender and blend.
• Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
• Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
• Arrange a 1/4 of the turkey slices, slightly overlapping, over the sauce.
• Spoon another layer of sauce on top.
• Add another layer of turkey slices and more sauce.
• Continue making layers until all the turkey slices are used.
• Finish with a layer of sauce.
• Garnish the top symmetrically with lemon slices, black olives, and parsley.
• Serve any additional sauce on the side.

CRISPY PORK CUTLETS WITH TONNATO SAUCE

Steps:

• Preheat oven to 200°F. Process 1/4 cup oil, caperberries, lemon zest and juice, and 1/4 teaspoon pepper in a food processor until almost smooth, about 1 minute. Add tuna; process until smooth and thick, about 2 minutes, scraping downsides as needed. Transfer to a bowl; stir in water until smooth. Cover and refrigerate until ready to use.
• Sprinkle pork evenly on both sides with salt and remaining 1/4 teaspoon pepper. Place flour, eggs, and panko in 3 separate wide, shallow bowls. Working with 1 cutlet at a time, dredge in flour, and shake off excess. Dip in eggs; let excess drip off. Dredge in panko to coat. Place on a plate.
• Heat 1/4 cup oil in a 12-inch skillet over medium. Working with 1 or 2 cutlets at a time, cook in hot oil until golden brown, crisp, and cooked through, 2 to 3 minutes per side. Transfer to a baking sheet lined with paper towels; sprinkle lightly with salt to taste, and place in preheated oven to keep warm.
• Divide cutlets among 4 plates; spoon about tonnato sauce over each cutlet. Top evenly with parsley and onion. Garnish with additional caperberries and pepper. Serve with lemon wedges and remaining tonnato sauce.

INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)

Steps:

• Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
• Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
• Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
• Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
• Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

TURKEY TONNATO (ITALIAN COLD TURKEY IN TUNA CAPER SAUCE)

Steps:

• To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it.
• Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before.
• No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs.
• Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion.
• Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream.
• Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours.
• Exquisite.

VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)

Steps:

• For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
• Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
• Let cool in the cooking liquid for one hour.
• Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
• Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
• For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
• With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
• For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
• Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
• Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
• If you have more veal you can add another layer; just be sure that all is covered by the sauce.
• (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
• The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
• Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.

TURKEY TONNATO (TURKEY WITH TUNA SAUCE)

Steps:

• Cut the turkey breast across the grain into thin slices, each about one-eighth-inch thick.
• Put the drained tuna and capers into the container of a food processor or electric blender and blend. Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
• Spoon about a quarter cup of the sauce into a serving dish and smooth it over. Arrange a quarter of the turkey slices, slightly overlapping, over the sauce. Spoon another layer of sauce on top. Add another layer of turkey slices and more sauce. Continue making layers until all the turkey slices are used.
• Finish with a layer of sauce. Garnish the top symmetrically with lemon slices, black olives and parsley. Serve any additional sauce on the side. Serve with tomato slices or a mixed green salad on the side.

TONNATO SAUCE WITH ARUGULA

Steps:

• Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
• Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.

TONNATO SAUCE

Steps:

• In a blender or food processor blend tuna, mayonaise, deglazing liquid lemon juice, garlic paste, zest, and hot pepper sauce and stir in capers and salt to taste. Sauce may be made 2 days ahead and chilled, covered. Thin sauce to desired consistency with water.;

TONNATO SAUCE

Steps:

• In the bowl of a food processor add all the ingredients except the parsley. Puree until creamy, 1-2 minutes. Season with salt and pepper. Top with chopped parsley and additional capers if desired.
• This is great tossed with pasta, as a salad dressing, spread on crostini or as a dip with veggies or crackers.