Tonnato Sauce
By Palma Hansen on August 16, 2011
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.
I have served tonnato sauce with grilled chicken, cold turkey, and over pasta, tossed with arugula to several guests who have said, “I don’t know what’s in it, but I want a whole bowl and a spoon!” It only takes 5 minutes to make. Make sure to use Italian tuna packed in olive oil. I used to bring home two dozen cans in my luggage from every Italy trip I took, but as of two years ago, it is right there in my local grocery store. Try it, and you’ll never go back!
6-8 oz of Italian tuna packed in olive oil
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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