Tonnato is a creamy sauce that is traditionally used with Vitello tonnato, a Northern Italian dish, that consists of chilled, sliced veal and a tuna sauce spooned on top. The veal is then garnished with capers, parsley and lemon slices. The dish is served cold or at room temperature and is popular as a summertime antipasti (starter) or primi piatti (first course).
I have chosen to use some leftover poached chicken, roasted broccolini and hard boiled eggs I had in the frig to create a quick, healthy, delicious plate. A few vine-ripened tomatoes and a handful of Sicilian Castelvetrano olives rounded out the dish. Serve with tonnato sauce and a glass of grownup limonata.
This easy to prepare sauce (I use store-bought mayonnaise rather than the traditional homemade) is also terrific tossed with an egg pasta, such as papparadelle.
- 1/4 cup Extra-Virgin Olive Oil
- 1 can (5-oz) tuna, packed in water, drained
- 5 Tablespoons fresh lemon juice
- 4 anchovies, packed in oil, drained
- 2 tablespoons capers, rinsed
- 1/4 cup mayonnaise
- Using a blender, combine the olive oil, tuna. lemon juice, anchovies, capers and mayonnaise. Blend until smooth. Cover and refrigerate until ready to use.