Tonnato sauce--a smooth puree of olive oil-packed tuna, mayonnaise, capers & anchovies--is traditionally served in Piedmont with roasted veal.
- 1 Jar of Mediterranean Artisans Red Peppers (about 4 whole peppers sliced thick lengthwise)*
- 5 tablespoons extra-virgin olive oil*
- 1/2 cup Stonewall Kitchen Farmhouse Mayo*
- Two 6-ounce jars Tonnino Tuna Fillets in Garlic & Olive Oil, drained*
- 2 tablespoons fresh lemon juice
- 4 teaspoons Flora small capers, drained*
- 16 Vigo oil-packed anchovy fillets, drained (about 3 tins)*
- Salt & freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, for serving*
In a food processor, combine 2 tablespoons of olive oil with the mayonnaise, tuna, lemon juice, 2 teaspoons of the capers & 8 of the anchovies. Puree until the tonnato sauce is smooth. Spread the tonnato sauce on a large platter & arrange the roasted peppers on top. Garnish with the remaining 2 teaspoons of capers & 8 anchovies. Season lightly with salt & pepper & drizzle with the remaining 3 tablespoons of olive oil. Garnish with the parsley & serve with crusty bread.
*Products can be found at
Vine & Olive
