Enjoy my Italian Tonnato Sauce Recipe! 🐟 (Full Instructions Below).
This has got to be one of my favourite sauces ever. It goes perfectly as a dip, or as a condiment paired with meat, vegetables and bread. It’s packed full of flavour and yet feels light, which probably explains why I can’t get enough!
Also, if you love cooking, make sure to check out MY E-COOKBOOK! It’s got a bunch of my favourite recipes in there 😇.
Visit 📍www.marcuscostanzo.com ❤️
Ingredients📝:
– 185 grams canned tuna, with included oil.
– 3 anchovy fillets.
– 80 grams mayonnaise
– Half lemon juice.
– 40 ml extra virgin olive oil.
– 3 tsp drained capers.
– 1 clove garlic, minced.
– Pinch cayenne pepper.
– 2 egg yolks, hard boiled.
– 1/2 cup parsley, finely chopped.
– Salt & cracked pepper, to taste.
Method👨🍳:
1. To a blender or food processor, add tuna and its included can oil and blitz until it reaches a fine paste.
2. Next, add anchovies, garlic, capers and boiled egg yolks. Blitz again until the texture is as smooth as smooth as possible.
3. Add mayonnaise, lemon juice and olive oil bit by bit while blitzing in between. Next, stir through seasoning and chopped parsley.
4. Taste the mixture and adjust ingredients & seasonings to taste.
Note: Tonnato can easily be customised to your preference by adjusting any of the ingredients above. For example:
– More oil = *looser sauce*.
– More lemon juice = *lighter sauce*.
– More garlic = *punchier sauce*.
– More anchovies = *saltier sauce*.
– More egg = *heavier sauce*.
You get the point. Play around and taste as you go!
all right guys let’s make some tonado sauce for all of us chuna lovers honestly if you don’t like can chuna we probably can’t be friends it’s honestly the best thing ever especially in this sauce it’s an Italian classic that goes perfectly as a dip or as a condiment pair with meat vegetables and bread it’s packed full of flavor and yet feels light which probably explains why I Can’t Get Enough enjoy this recipe guys all right everyone Tado sauce I absolutely love this sauce this one here is for the tuna lovers if you’re not a tuna lover High chances will probably convert you we we’re going to start with our tuna Chuck that in your food processor the first thing we’re going to do is blend this up into like a nice fine paste okay so it should look a little something like this super super fine and now we’re going to add our next ingredients also guys I forgot to mention if you don’t have a food processor like this High chance you can probably use a blender or if you’re really low on gear you can probably just hand chop everything really fine and then mix it up in a bowl but the creamy Saucy texture probably comes from blending it up like this next up we’re going to go on with our anchovies I’ve kept a little bit of that and chovi oil for the extra flavor next up with our Capers as well as well as our garlic you can finally chop it you can grate it or you can just mince it with this little thing here obviously it’s all going into a blender so it’s going to get crushed up anyway but to do a little bit of the leg work for the processor first means it’ll probably be more evenly Incorporated also if you’re someone who appreciates having good breath this is not the recipe for you we’ve got fish anchovies garlic eggs but it tastes so good and then last but not least we’re going to go on with our egg yolks I have boiled these eggs up for about 8 minutes to make sure that they’re nice and hard we’re going to Chuck that in the egg yolks being in there not only add extra flavor but also do wonders for the texture too now that we’ve got our dry ingredients we’re going to blend this up again so it’s all combined and nice and smooth and also just along the way make sure to pull this off and safely use a spatula to scrape the sides of the bowl just to make sure everything is being Blended up nice and evenly okay so what we have here now is essentially a really fine tuna paste it’s still it’s it’s got a lot of flavor but it’s lacking that fatty creaminess from something like the mayonnaise so we’re going to add that in as well as your olive oil and finally just a little bit of lemon juice for that acid to balance it out now another note to consider here is the looser you want your sauce to be the more of this liquidy stuff that you add the harder and thicker you want the sauce to be the less of this liquidy stuff you add the squeeze that lemon juice in there so that’s all the lemon I’m going to add for now just because you can always add more lemon but you can’t take lemon out so I’m going to mix this up try it and then go from there okay so lid goes back on and we’re going to blend again and now what we have is that nice s texture I was talking to about this here on its own is going to taste delicious but we’re going to add that last layer of depth with our seasonings this is just salt pepper and canne pepper I’m only going to do a little bit cuz just like the acid you can always add more seasoning but you can’t take it out and next a little bit of parsley okay lid goes back on and blend okay so our sauce is done this is the part where you try it for seasoning and just make your little additions based on your taste that is very very delicious I’m thinking slightly more lemon and a little bit more salt mix up that last bit and just like that we have our completed tonato sauce you can use this for anything you want uh obviously in the rest of the cookbook there’s the vitell tato which we’re going to make next amazing sandwich but this is so good as a dip serve it up with salads serve it up with whatever you want I’m going to serve it up in a pretty little bowl okay so grabbing our spatula that I didn’t just lick and pouring that into a nice serving Bowl then we’re going to finish with a little bit more canay andne pepper and just a little sprinkle of some more chopped pasta and if you want a little bit extra flavor and you are using it as a dip you can chop up some finely sliced red onion and serve it just like that that there is the tomato sauce here we go guys let’s see how it tastes I know in every episode I say it’s so good but like this sauce so good on its own even better when paired with other meats this might be one of the best recipes in the cookbook I’ll see you in the next episode
