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10 mins
Tonnato Recipe

Tonnato

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Vitello Tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavoured with tuna. It is served chilled, generally in the summertime. However, to create less expensive versions, turkey breast or pork loin can be substituted for the veal so here, I give you the Tonnato sauce recipe and you can add it to whatever meat you prefer (I actually like it best with cold turkey breast).

      Preparation Time: 5 Minutes

      Cooking Time: 5 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Tonnato

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 x 4 oz
tuna in brine
1 x 2 oz
anchovy fillets
1 tablespoon
lemon juice
3 tablespoons
mayonnaise

 

How to Cook Tonnato

  1. Drain the tuna fish and anchovies and place them in a blender. Add most of the capers, along with their juice, add the lemon juice and blend until smooth. Add the mayonnaise and blend again until fully combined. The consistency should be similar to a white sauce - smooth and thick but just pourable. If it needs more liquid, add a little more mayonnaise and a drop of milk.
  2. Place your cold sliced meat (veal, turkey, pork etc,) on a large serving dish and coat with the sauce, using the remaining capers to garnish over the top.

 
Graham GRAHAM'S HOT TIP:
Don't be too concerned if the size of cans and jars at your local shop does not exactly match those above. A close proximation will be okay for this recipe.
 
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Reviews of Tonnato

Rating 4 out of 5 - Many cooks will make this recipe again October 01 2013
Once I served the tonnato over sliced leftover chicken breast and sliced tomatoes. Another time I served ir over cold sliced pork. Tonight, for a vegetarian who eats fish, I am going to serve it over slices of cold monkfish (which I've already cooked). It seems to work well with just about everything!
(4 reviews)
 

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