{"id":6438,"date":"2018-09-14T14:22:55","date_gmt":"2018-09-14T14:22:55","guid":{"rendered":"https:\/\/burnedatthesteak.com\/blog\/?p=6438"},"modified":"2019-03-06T17:23:23","modified_gmt":"2019-03-06T17:23:23","slug":"the-amazing-tonnato","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/09\/14\/the-amazing-tonnato\/","title":{"rendered":"The Amazing Tonnato"},"content":{"rendered":"

I know what you’re thinking.\u00a0 “What in the heck is tonnato?”\u00a0 Simply, it’s a tuna sauce.\u00a0 I first had it in NY and it was served over fresh picked tomatoes and some romaine, but it’s also commonly served with cold vegetables, which can be raw or roasted.\u00a0 It’s a very sophisticated replacement for ranch dressing on a vegetable platter.\u00a0 Whenever I serve it, I get lots of compliments and questions about what’s in it so I’m putting it here.<\/p>\n

The recipe dates back to Piedmont in the 1800s.\u00a0 It was first recorded in a cookbook by Pellegrino Artusi who served it over cold thinly sliced boiled veal and didn’t include mayonnaise, which I suspect was a French influence that happened later.\u00a0 I’ve served it with crispy pork belly and cold thinly sliced roasted pork tenderloin.\u00a0 Both are fantastic.<\/p>\n

If you’re like me, veal isn’t an option.\u00a0 I know, I know….veal is supposed to be delicious, but I just can’t do it.\u00a0 And I love meat.\u00a0 Anyway, if you get a chance, check out Artusi’s cookbook “Science In The Kitchen And The Art Of Eating Well”.\u00a0 It was published just after the unification of Italy and was the first cookbook to include recipes from regions all over the country.\u00a0 Be prepared to experiment, though, because the recipes are notoriously vague.<\/p>\n

If you’re serving this sauce as an appetizer platter for friends like me, do the vegetables a little more justice than serving them plain and raw.\u00a0 I like to roast some of the vegetables in different seasonings.\u00a0 I mix it up.\u00a0 I might do the carrots in herbs d’provence and the green beans in garlic salt.\u00a0 You get the idea.\u00a0 Fingerling potatoes are a nice addition, too.<\/p>\n

On the platter in the picture, I used arthichoke hearts, carrots, and green beans for the roasted vegetables.\u00a0 I tossed them all in olive oil and seasoned them separately with their own blends and chilled them before serving.\u00a0 I left the radishes raw and tossed some large olives on the plate.\u00a0 And voila!<\/p>\n

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Tonnato Sauce<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> small can tuna packed in olive oil<\/span><\/li>
  • 4<\/span> anchovies<\/span><\/li>
  • Juice of one small lemon<\/span><\/li>
  • 2\/3<\/span> cup<\/span> mayonnaise<\/span><\/li>
  • 1\/4<\/span> cup<\/span> extra virgin oilve oil<\/span><\/li>
  • capers<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Do not drain the tuna and blend all the ingredients in a food processor.\u00a0 Cover and chill until ready to serve.\u00a0 I don't use capers, but if you do, stir them in after you blend the sauce.\u00a0 Use as many you like.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      I know what you’re thinking.\u00a0 “What in the heck is tonnato?”\u00a0 Simply, it’s a tuna sauce.\u00a0 I first had it in NY and it was served over fresh picked tomatoes and some romaine, but it’s also commonly served with cold vegetables, which can be raw…<\/p>\n","protected":false},"author":1,"featured_media":6407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/09\/20180720_181611-e1536935240771.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1FQ","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6438"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6438"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6438\/revisions"}],"predecessor-version":[{"id":7619,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6438\/revisions\/7619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6407"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}