Tonnato Sauce

Method3 steps · about 5 min

1. 1

   Step 1: Drain and flake the tuna, discarding its packing oil. Add it to a food processor with the anchovy fillets (4), capers (1 tbsp), chopped garlic (1 small) and lemon juice (3 tbsp). Blend on low for1–2minutes to a paste, stopping to scrape the bowl as needed.

   Uses 1 labelled7oz can tuna packed in olive oil · 4 oil-packed anchovy fillets · 1 tbsp brined capers · 1 small garlic clove · 3 tbsp lemon juice

2. 2

   Step 2: With the machine running, slowly drizzle¼cup olive oil into the fish paste from step1 for a thick dip, or continue toward½cup for a thinner spoonable sauce. Blend another1–2minutes until smooth. Taste, then add the¼teaspoon salt as needed and black pepper to taste.

   Uses same complete ground fish paste · ¼–½cup extra virgin olive oil · ¼ tsp kosher salt, adjusted to taste · freshly ground black pepper to taste

3. 3

   Step 3: Serve the finished eggless tonnato as six small sauce portions over already-cooked meat or vegetables, or as a dip with ready-to-serve vegetables or bread. Refrigerate leftovers in a sealed container for up to4days.

   Uses same complete emulsified tuna sauce