Tonnato is a creamy tuna based sauce that is served as part of the northern Italian dish Vitello Tonnato. In this classic dish, slices of cold veal are served dressed with a rich sauce made using preserved tuna, capers and anchovies.
Our Creamy Tonnato Dip recipe is based on the traditional Tonnato sauce. When making yours be sure to use the best quality preserved tuna you can afford – from a jar or a can. The tuna is blended with salty anchovy fillets, vinegary capers, garlic and lemon. Finally some good quality olive oil is drizzled into the processor to emulsify the tuna mix. For a Vitello Tonnato you can add up to 150ml of olive oil, but for this dip you might prefer to add less so that it is thicker and easier for dipping.
When plating up your Creamy Tonnato Dip I recommend using a flat bowl. Then top with some extra capers for garnish. You may also like to add shaved parmesan, chopped chilli or chilli flakes and chopped flat leaf parsley.
Serve your Creamy Tonnato Dip alongside your favourite Byron Bay Crackers. We recommend our · salt & seed · variety or our · paprika & chilli · for a hint of heat.
Creamy Tonnato Dip
Ingredients
- 425g can Tuna in oil make sure it's good quality!
- 1.5 tablespoons Capers in vinegar, drained
- 3 Anchovy fillets
- 1 Lemon, juiced
- 1 clove Garlic
- 100 millilitres Olive oil
Instructions
- Add all of the ingredients except the olive oil to a food processor and blend until combined.
- With the motor running, gradually drizzle in the olive oil. Stop to scrape down the sides of the bowl if necessary.
- Season with salt & pepper and lemon juice to taste.
- Serve in a flat bowl topped with some extra capers and a swirl of olive oil. Sometimes it's nice to add chopped chilli or shaved parmesan to the top as well.