I don’t know if it’s because I’ve been a cat lady for so long and I’m slowing turning into one, but I can’t control myself around salty tinned fishes. When I see a recipe title in a cookbook that says “anchovy” or “tuna melt casserole” my eye lasers in on it and I won’t rest until I’ve eaten it. Similarly, though un-cat-like, my heart goes aflutter at any mayonnaise-based dip, so my recent discovery of not-new-at-all tonnato sauce has been a personal advancement akin to the time I realized the Google Calendar icon has the day’s date in it.
LIFE-CHANGING.
Tonnato is an Italian condiment often made with tuna, anchovies, lemon juice, olive oil, and mayonnaise. Well, mayonnaise is our shortcut secret, you could use egg yolks and do that whole thing. But anyway, you chop the tuna and anchovies to smithereens in a food processor, add the mayo, lemon, and olive oil, and you’ve got yourself a creamy, fishy, salty sauce. Put it on roasted vegetables, a spread for sandwiches, a sauce on tender veal (aren't you fancy), whatever you want!!!
Some say it’s like a tuna salad flavor, but honestly it’s much better because the components are evenly harmonized instead of chunked apart (technical term). The fish is never too overpowering, and the mayo is thinned out by the blending and extra oil. How do I say this another way... IT’S SO GOOD. Tuna has omega-3s and stuff to make your hair shiny and improve the general function of your cell receptors, and the mayonnaise...will make you happy. The point is you might be eating it with vegetables, so it all evens out in nutrition karma.
In this new charred green bean salad recipe we have, the tonnato is spiked with habanero chiles and lime juice for added kick. It’s incredible. In that recipe, you toss some grilled green beans (or any beans, or asparagus would be amazing) with the tonnato and that's pretty much it. It makes enough sauce to have plenty of leftovers to play with during the week. This recipe is a GIFT. It might be one of the only acceptable times to use the drooly emoji. 🤤
The Charred Broccoli with Tonnato from Six Seasons.
