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Posted: Friday, 24 July 2009 1:33PM
Tonnato Sauce
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1 can tuna in oil (6 1/2 - 7 1/2 oz)
1/4 cup olive oil
1/2 cup mayonnaise
juice of 1 lemon
2-3 anchovy filets
1 TBS capers
Puree first five ingredients in blender until smooth and creamy.
Sprinkle the capers over the bowlful of sauce when using as a dip. Or, sprinkle over each portion of sauce when used over roast meat.
Traditionally, this is served in Italy over cold, sliced roast veal. It works equally well with roast turkey or pork.
I find it most attractive as a dip for vegetables as well.
ON AIR: 7/26/09
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Recipe Copyrighted 2009 by Narsai M. David
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