Recipe for Tonnato Sauce
I've been using this one for awhile. My boyfriend asks for it once a week! It's easy to remember and to make:
1 can anchovies
1 can tuna
1/4 c lemon juice
3/4 c olive oil
2 Tbs. brandy
Drain the oil from the anchovies into the measuring cup you'll be using for the olive oil, and just use it as part of the olive oil. Drain the tuna. Put both fish in the food processor and whirr till blended (just a couple of seconds). Add the lemon juice and whirr again. Next, turn on the processor and slowly add the olive oil while it's going, about 15 seconds or longer. Stop the processor, scrape down the sides, and add the brandy. Whirr again.
I serve this over penne pasta with the capers on the side, to be spooned out as desired. Parmesan cheese is good with it too. Once you've done it a few times, you can easily whip it up while the pasta is cooking. Beware, people either love it, or hate it.
I make a quick and dirty version based on mayo. I do it to taste each time so amounts are approximate, depending on the strength of the lemon, etc.
About 1/2 cup of mayo
can of tuna--I use light, but not albacore--you want one that will blend up.I use water packed and drain it.
tsp of anchovy paste
2 tsp of capers, drained
1 Tbs of balsamic vinegar, or just use some of the caper vinegar, but less as it is more acidic
juice of half a lemon, more if needed
1-2 Tbs of olive oil
salt--start with a good pinch
Throw in blender and puree--you may need to stop and scrape it a few times, esp. if your blender is as creaky as mine. It will take some time--you may need to add more liquid--either more lemon juice, oil, or water. I'm sure more olive would be yummy, but a tbs or two of water can lighten up the mix really well.
I love this on cooked green beans, hot or room temp, sliced tomatoes, and/or hard-boiled egss.
2 egg yolks at room temperature
Sea salt or kosher salt (I use kosher)
2 ¼ cups extra virgin olive oil
5 tablespoons freshly squeezed lemon juice
1 7-ounce can tuna packed in oil
5 anchovy fillets
3 tablespoons capers, drained
In a large bowl, whisk the egg yolks and ¼ teaspoon salt together until they turn pale yellow and have the consistency of cream. Beginning with just a drop at a time, add 1¼ cups oil, whisking continually. (As the mixture starts to thicken, you can add the oil more quickly.) When it gets really thick, whisk in a tablespoon of lemon juice. Continue adding oil until all of it has been absorbed and the mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
Drain the tuna and put it in a food processor with the anchovies, the remaining cup of olive oil, the rest of the lemon juice and the capers. Process until you get a creamy, uniformly blended sauce. Scrape the sauce into a bowl with the mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.