Every once in a while I make a batch of Tonnato Sauce because it's yummy and versatile. Many people mostly associate it with veal as that is the traditional pairing in classic Italian cuisine. We don't eat veal at home, but you can use it on any number of other meats, veggies, eggs, etc. The other day I brought home a nice plump rotisserie chicken thinking that it would be happy dressed up a bit with some creamy tonnato and by gum I was right!
Recipe for tonnato:
1 cup mayo
1/2 cup olive oil
1 6 oz tuna in olive oil, not drained
3 anchovy fillets
2 T lemon juice
3 T drained capers
salt and pepper
In blender puree all ingredients, including oil from tuna can, until smooth and season with salt and pepper
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