Recipe of Fermented Chilli Sauce

Tonnato Sauce

Fermented chilli and garlic sauce.

Recipe Summary Tonnato Sauce

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

Ingredients | Fermented Chilli Sauce

1 (7 ounce) jar olive oil-packed tuna, oil reserved

⅔ cup mayonnaise

6 oil-packed anchovy fillets

¼ cup extra-virgin olive oil, or more to taste

3 tablespoons lemon juice, or more to taste

2 tablespoons drained capers

1 clove garlic, minced, or more to taste

1 pinch cayenne pepper

salt and freshly ground black pepper to taste

Directions

Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

Info | Fermented Chilli Sauce

prep: 15 mins total: 15 mins Servings: 16 Yield: 2 cups tonnato sauce

TAG : Tonnato Sauce

Appetizers and Snacks, Seafood,