By Palma Hansen, Palmabella’s Passions –
We are all looking for quick, easy, light dinner menus during the hot summer months. I first discovered tonnato sauce on a visit to the Piemonte region of Italy in 2006. It is traditionally served over cold, sliced veal. My taste buds were thrilled. I came home from that trip, tried it in my blender, and it has been a “regular” on my menus ever since.
1/2 c. mayonnaise
1/4 c. extra virgin olive oil
4 flat anchovy fillets
3 T. fresh lemon juice
2 T. of capers
2-3 c. baby arugula
8 oz (half a pound) of linguini, cooked and drained
In a food processor, puree tuna in oil, mayo, capers, anchovies, olive oil, and lemon juice until smooth. Season with salt and pepper to taste. Cook and drain pasta. Toss with sauce and arugula. A new favorite!
Palma’s passions are Italian travel, cooking, and living an Italian lifestyle in the southern California desert. She is in private practice as a licensed Marriage Family Therapist. Palma and her husband love sharing their knowledge of Italy with others during their small group tours to bella Italia. http://www.palmabellasitaly.com/.
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