Adapted from Six Seasons: A New Way with Vegetables by Joshua McFadden
Tonnato is an Italian sauce/condiment that is incredibly versatile and delicious. Use it as a dip, for raw. grilled or roasted vegetables (grilled broccoli and charred green beans are particularly good), spread it on thickly sliced rustic bread and top with slice tomatoes, soft boiled eggs and herbs, use it underneath a salad of fresh tomatoes and cucumbers, dotted with fat green olives like Castelvetrano; or thin it with lemon juice to dress greens, or boiled potatoes.
It’s traditional to add anchovies and capers to the sauce, but they’re entirely optional since the sauce will be delicious either way if you begin with Day Boat Tuna from Tre Fin! (Since anchovies and capers are both quite salty, begin with the smallest amount of salt if you are including them in your recipe.)
Makes about 1-3/4 cups
Two 6-ounce pouches Tre-Fin Albacore Tuna with Sea Salt
2 oil-packed anchovies (optional)
2 tablespoons capers, drained (optional)
1/4 to 1 teaspoon kosher salt, depending on whether you’re using anchovies and capers
1/2 cup homemade or good quality mayonnaise (such as Best Foods or Hellman’s)
1/4 cup extra-virgin olive oil
1 to 2 tablespoons freshly squeezed lemon juice
Put the tuna (and all of the liquid from the pouches), anchovies and capers, if using, in the bowl of a food processor fitted with the metal blade. Add the salt and pulse until blended. Add the mayonnaise and pulse until the ingredients begin to get creamy. With the processor running, drizzle in the olive oil and lemon juice, processing until the mixture is very smooth and creamy. Season to taste with additional mayonnaise, olive oil, lemon juice or salt. Store in the refrigerator for up to one week.