|image from Zingermans, my favorite source for tinned fish|
Everyone is making tuna salad these days. From NYT's food editors
, to my favorite chefs and bloggers. For good reasons, it's cheap and you probably have most of the ingredients in your [quarantine] pantry. Today I'm sharing my favorite way to enjoy that can of tuna, and it doesn't include a salad or a sandwich (although any leftovers would make a damn fine sandwich).
As with most food blogs, there's a back story to this recipe. I could tell you about my favorite neighborhood restaurant
in Boston where I first fell in love with Vitello Tonnato, a traditional Italian recipe of cold sliced veal with tuna sauce. Or I might share how I ordered it several times a week while traveling in Italy last fall. My favorite memory of eating Vitello Tonnato is from our last night at Il Pellicano
, on the edge of the Argentario coast. The veal was so tender it melted in my mouth, and the sauce was so creamy and elegant that I asked the chef for an extra side of sauce - which I proceeded to dip my bread in, and then finish with a spoon..... You get my point.
I am keenly aware that some people have an issue with veal. And even if you don't, veal isn't the easiest thing to find at a typcial grocer. Thankfully tonnato sauce is just as delicious served with pork. I prefer pork tenderloin, but it is equally as tasty on a chop. I've also been known to smear it on toasted bread as an aperitivo.
|tuna sauce on grilled pork tenderloin|
photo my own
|tuna sauce on toasted sourdough - pairs beautifully w a negroni|
(photo my own)
My favorite recipe is from Marcella Hazan
, found in the Essentials of Classic Italian Cooking.
I've tweaked it a bit for efficiency (store bought mayo is fine ;).