Sunday, June 20, 2010
Tonnato, the versatile tuna mayonnaise
Vitello tonnato is a popular summer-time dish in Italy, originating in the 19th century Piedmont. Cold thin slices of cooked veal are topped with a creamy tuna and anchovy dressing. I love the classic version a lot, but the tuna mayonnaise is much more versatile. It's been a frequent visitor in our kitchen this spring, and I've given below the recipe I've come to love. I especially like it on top of crisp crostini slices, but it's also a good dressing for some left-over boiled eggs.
What's your favourite tonnato recipe and dish?
Crostini with tuna mayonnaise, garnished with caperberries (Suupisted tuunikalamajoneesiga):
Vitello tonnato aka cold veal slices with tuna mayonnaise (Vasikalihalõigud tuunikalamajoneesiga). That's the classic way of serving tonnato:
Uova tonnata or boiled eggs with tuna mayonnaise, garnished with some capers and lemon zest (Munad tuunikalamajoneesiga):
Tonnato aka Italian tuna mayonnaise
Note that I make my tonnato from scratch and not cheating by simply mixing mayonnaise with canned tuna :)
2 large egg yolks, at room temperature
2 anchovy fillets in oiled
juice of half or whole lemon
10 salted capers, rinsed and drained
1 shallot, finely chopped
freshly ground black pepper
150-200 ml mild olive oil
200 g good-quality tuna chunks in oil
Place egg yolks, capers, anchovy fillets, juice of half a lemon, chopped shallot and some black pepper into the bowl of a hand-held blender. Blend until you've got a thick paste of uniform consistency.
Add oil in a thin stream, still blending the mixture.
Finally add the tuna chunks and blitz a little bit more.
Taste for seasoning - add more pepper, lemon juice or perhaps salt.