Try Meyer Lemon & Chile Tonnato Sauce drizzled over your favorite vegetables, as a spread for sandwiches, and more.
This post was sponsored by Bella Portofino as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
If you’ve never heard of tonnato sauce before, get ready to want to put it on everything in sight.
Today I’m teaming up with Bella Portofino to show you how you can modernize classic tuna recipes, because tuna isn’t just for sandwiches my friends.
Bella Portofino’s canned tuna in olive oil is wild caught, dolphin safe and non-GMO. And I love that their Italian ‘tonno’ style tuna features only three simple, high quality ingredients for superior flavor: wild caught albacore or yellow fin tuna, extra virgin olive oil and sea salt.
Tonnato sauce a classic Italian condiment of sorts, with deep umami flavors used to jazz up just about anything savory. Typically it’s made from tuna packed in oil, anchovies, capers, lemon juice, olive oil and egg yolks that’s blended into a smooth puree.
This Meyer Lemon & Chile Tonnato Sauce features Meyer lemon (zest and juice) and red pepper flakes, for brightness and a little kick. I also take a couple of shortcuts, using mayonnaise instead of making a homemade one out of egg yolks. And I find anchovy paste to be a more convenient option than whole anchovy fillets. It’s worth keeping a tube in the fridge to add a savory punch to your dishes.
If you’re trying to eat more nutritious foods this year, it’s a good idea to keep a batch of tonnato sauce on hand for a clean source of protein and Omega-3s.
The list of things you can do with tonnato sauce is expansive. You can:
- Drizzle it over roasted vegetables
- Toss it with pasta
- Use it as a salad dressing
- Use it as a dipping sauce for raw vegetables
- Spread it on sandwiches and wraps
The list goes on! I especially love it served over a mix of cooked and raw winter vegetables like roasted radishes, white asparagus and pretty purple treviso.
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Meyer Lemon & Chile Tonnato Sauce
- 1 6.7- ounce jar oil-packed tuna drained
- 1 tablespoon anchovy paste
- ½ cup mayonnaise
- 3 tablespoons fresh Meyer lemon juice
- 1 tablespoon drained capers
- 1 tablespoon Meyer lemon zest
- 1/2 teaspoon crushed red pepper
- ¼ cup olive oil
- Kosher salt
Purée tuna, anchovy paste, mayonnaise, capers, lemon juice, lemon zest, red pepper, olive oil and 2 tablespoons water in a blender until smooth. Season tonnato with salt.
Serve as a dipping sauce for raw vegetables, a spread for sandwiches and spreads or drizzled over salads and roasted vegetables.
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