Tonnato Sauce
Servings: 6 people
Ingredients
- 1 tinned tuna steak in olive oil sustainably sourced, drained weight 150g
- 3-4 anchovy fillets
- 1 clove garlic finely chopped
- ½ lemon juice
- 1 tsp Dijon mustard
- 2 large egg yolks free range
- 120 ml olive oil
- pepper to taste
- cayenne pepper
- 1½ Tbls capers
Suggested Vegetables - Roasted or charred
- Leeks, French beans, diced sautéd potatoes, long-stem broccoli, radish.
Salad Leaves:
- Radicchio, red endive, griddled baby gem
- Semi-hard boiled egg
Instructions
- Place the egg yolks, Dijon mustard, 1 tablespoon of lemon juice, garlic and the anchovies into a food processor, blitz until smooth, and then add the olive oil in a thin steady stream. Finally, add the tuna and continue to process until smooth. Add freshly ground pepper and cayenne to taste.
- As a main dish, add a pool of tonnato to a large plate, topped with charred vegetables, jammy eggs and a sprinkling of capers.
- Alternatively as a side, place charred or roasted vegetables on a large plate and drizzle over the tonnato sauce.