Tonnata

Introduction

History

Tonnata sauce originated in Italy and is traditionally served with veal or cold sliced meats. However, it can also be enjoyed with pasta for a flavorful and easy-to-make dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to drain and rinse the capers before adding them to the sauce to remove any excess salt.

- Adjust the amount of lemon juice and herbs to suit your personal taste preferences.

- For a smoother sauce, blend the ingredients in a high-speed blender instead of a food processor.

Serving Suggestions

Serve Tonnata over hot cooked pasta and garnish with additional fresh herbs and lemon zest for a burst of flavor.

Cooking Techniques

Be sure to pulse the ingredients in the food processor to achieve a smooth and creamy consistency.

- Adjust the seasoning with salt and pepper to taste before serving.

Ingredient Substitutions

Use white wine vinegar or apple cider vinegar instead of lemon juice.

- Replace capers with chopped olives for a different flavor profile.

Make Ahead Tips

Tonnata sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Tonnata in a large serving bowl with a sprinkle of fresh herbs and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Pair Tonnata with a crisp white wine such as Pinot Grigio or Sauvignon Blanc for a refreshing and complementary flavor combination.

Storage and Reheating Instructions

Store any leftover Tonnata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of Tonnata contains approximately 300 calories.

Carbohydrates

Each serving of Tonnata contains approximately 15 grams of carbohydrates.

Fats

Each serving of Tonnata contains approximately 25 grams of fats.

Proteins

Each serving of Tonnata contains approximately 10 grams of proteins.

Vitamins and minerals

Tonnata is a good source of vitamin B12, selenium, and niacin.

Alergens

Tonnata contains fish (tuna) and eggs (mayonnaise), which may be allergens for some individuals.

Summary

Tonnata is a flavorful and creamy sauce that is high in fats and proteins, making it a satisfying meal option.

Summary

Tonnata is a delicious and versatile sauce that can be enjoyed with pasta or as a topping for meats. With its creamy texture and flavorful ingredients, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I had decided to take a stroll through the bustling market in my town. As I meandered through the rows of stalls, the vibrant colors and enticing smells of fresh produce and spices filled the air.

I was drawn to a small, unassuming stall tucked away in a corner. The elderly woman behind the counter had a kind smile and twinkling eyes that seemed to hold a wealth of culinary knowledge. As I approached, she greeted me warmly and beckoned me closer.

"Would you like to try some tonnata?" she asked, holding out a small plate of thinly sliced tuna draped in a creamy, tangy sauce.

I had never heard of tonnata before, but one bite was all it took to make me a believer. The flavors danced on my tongue, the tuna tender and flavorful, the sauce a perfect balance of richness and acidity. I knew then and there that I needed to learn how to make this dish myself.

The kind woman at the stall smiled knowingly as I savored every bite. "I can see you have a passion for good food," she said. "I can teach you how to make tonnata, if you'd like."

And so began my journey into the world of tonnata. The woman, whose name was Nonna Maria, took me under her wing and taught me the secrets of this beloved dish. She explained that tonnata was a traditional Italian recipe, originating from the region of Piedmont.

Nonna Maria showed me how to make the creamy sauce by blending together tuna, anchovies, capers, lemon juice, and olive oil until it formed a smooth, velvety consistency. She emphasized the importance of using high-quality ingredients, as they would greatly impact the final flavor of the dish.

As we worked side by side in her humble kitchen, Nonna Maria shared with me stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of how each generation had added their own unique touch to the dish, creating a recipe that had been passed down through the ages.

I listened intently, soaking up every word and savoring every moment spent with Nonna Maria. She was a true master of her craft, her hands moving deftly as she guided me through each step of the recipe.

After several hours of cooking and learning, the tonnata was finally ready. Nonna Maria plated it beautifully, garnishing it with fresh herbs and a drizzle of olive oil. I couldn't wait to taste the fruits of our labor.

As I took my first bite, memories of that warm summer day at the market flooded back to me. The flavors were just as I remembered, each bite transporting me to the bustling streets of Piedmont. I knew then and there that tonnata would become a staple in my own kitchen, a dish to be shared with loved ones for years to come.

Nonna Maria smiled at me, her eyes twinkling with pride. "You have a gift for cooking, my dear," she said. "Never forget the joy that good food can bring to both the cook and the eater."

And with those words of wisdom, I thanked Nonna Maria for her guidance and set off on my own culinary adventures, armed with the knowledge and love she had passed down to me. The recipe for tonnata would forever hold a special place in my heart, a reminder of the day I discovered a new passion and a new friend in the world of cooking.

Categories

| Albacore Recipes | Caper Recipes | Cathy's Recipes | Italian Recipes | Mayonnaise Recipes | Pasta Recipes |

Recipes with the same ingredients