|image from Zingermans, my favorite source for tinned fish|
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 ;).
a pantry MUST HAVE.
1 egg yolk
1 seven ounce can of Tuna - preferably packed in olive oil, but water is ok.
1 teaspoon anchovy paste - unless you have fresh anchovies, in which case 5 will do.
1 garlic clove
1 cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons capers (rinsed thoroughly if packed in salt, otherwise drain from brine)
Put everything in a food processor, or high speed blender. Process until you have a uniformly creamy sauce. Taste for salt.
Transfer the sauce into a jar. It will keep refridgerated for at least a week or so.
Prepare your pork to your preference. Serve with a generous portion of sauce, garnish with drizzle of oil, fresh parsley, and a lemon wedge.