Shared by Andrew Zimmern
Tonnato Sauce
Yield: 1 1/2 cupsThis recipe was shared by Andrew Zimmern. Read more about his family in "A Grandmother’s Poached Salmon Swims Up to Harlem" and try his recipes for pickled cucumber salad, sauce vert, and poached salmon.
Family Journey
New York CityMinneapolis
New York City
Ingredients
- 4 oz. Italian oil-packed tuna, drained
- 3 anchovy fillets, chopped
- 1 ½ tablespoons capers, drained and rinsed
- 1 tablespoon fresh lemon juice
- ½ cup extra virgin olive oil
- ¼ cup mayonnaise
- Lemon wedges, for serving
Preparation
Step 1
Place the tuna, anchovy fillets, capers, and lemon juice in the bowl of a food processor and puree until smooth.
Step 2
Slowly incorporate the olive oil, pulsing until well combined.
Step 3
Transfer mixture to a medium bowl and fold in the mayonnaise.
Step 4
Transfer mixture to a medium bowl and fold in the mayonnaise.
