Deceptively delectable: Tonnato with summer vegetables

| July 13, 2009 | 2 Comments
  • 2 Comments

Sometimes it’s best not to tell your dinner guests what you are about to serve them.

Sometimes you should just watch their eyes light up as they try that first bite, and then reveal what you’ve prepared.

This is one of those dishes.

Tonnato, otherwise known as tuna sauce, is a classic summer dish from the Piedmont of Italy, the northwestern part of the boot.

The Piemontese have been making tuna sauces for centuries. Sophisticated food lovers flock to the Piedmont every year, partly to try distinct regional dishes such as vitello tonnato (veal with tuna sauce).

Yet if you were to tell your dinner guests that you were serving whipped tuna and anchovies as part of an appetizer, some of them might be tempted to say, “Can we just move onto the entree?”

Although there are endless variations on tonnato, every recipe I’ve seen includes tuna, anchovies, capers, olive oil and some type of acid, either lemon juice and vinegar.

At Oliveto, the restaurant where I work in Oakland, Chef Paul Canales makes a silky smooth tonnato by blending the basic ingredients with trickles of cream and olive oil.

Tonnato with sugar snap peas and cauliflower served at Oliveto

At a recent dinner, we served it with sugar snap peas, cauliflower and other vegetables.

There are other interpretations. Vintage recipes call for whipped hard-boiled eggs in a tonnato, whereas some modern recipes include mayonnaise (homemade only, please). Jacques Pepin adds a little Dijon mustard to his tonnato, a French corruption that would likely spark riots in Italy.

Whatever the combination, your goal is to create a glistening sauce that is rich with the flavor of tuna, seasoned by background notes of capers and anchovy.

My version of tonnato, served with steamed carrots and homegrown squash, green beans and tomatoes

My version has a more rustic texture than what is served at Oliveto, but it is similar in taste and execution. You can see how I served the sauce with some vegetables from my garden, including squash, green beans and tomato.

Feel free to put your own twist on this dish and accompany it with a variety of vegetables or meats, such as chicken or turkey. But try not to skimp on the basic ingredients. High-quality tuna (or canned tuna), anchovies, capers and olive oil are essential.

Dijon mustard? Only if you want to trigger a riot.

Tonnato with Summer Vegetables

Serves: 6-8 appetizer-size portions

Ingredients:
12 ounces of fresh ahi tuna (or canned tuna)
6 anchovy fillets, rinsed and dried
1/4 cup olive oil or more
1/2 cup cream or an equal amount of milk and unsalted butter at room temperature
3 tablespoons capers
1 tablespoon lemon juice
Vegetables of your choice
Salt and pepper

Preparation:

1. Cut up and cook your vegetables, either by steaming or blanching. Try to include some that remain crunchy, like string beans or carrots and cook them in separate batches until just tender. Plunge in an ice bath and drain.

2. If using fresh tuna, add oil and tuna steaks to a skillet and heat until just barely bubbling. Maintain that gentle heat, turning once or twice until tuna is just cooked through. Do not overcook.

3. Add tuna and oil (or canned tuna) to blender or food processor. Add other ingredients, except for vegetables, and blend until smooth. Add additional cream or milk if mixture is too thick. [edited for clarity]

4. Your final sauce should be smooth enough to barely pour, without being runny. If still too thick, add more olive oil. (Go on. Just add it. It’s good for you.)

5. After checking for seasoning, pour or spoon your tonnato onto a plate, arrange your vegetables in an artistic fashion and serve.

Note: Tonatto can be made in advance and refrigerated for a day or two. The flavors will meld and enrich the sauce. Bring to room temperature and rewhip before serving.

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About the Author ()

I am a veteran newspaper reporter who has transcended to the life of a kitchen slave. In April, I took a leave from The Sacramento Bee, where I work as a columnist and editorial writer, to intern at Oliveto, an Italian restaurant in Oakland. Until at least September, I will be working five days a week at the restaurant, learning basic culinary skills and helping Oliveto prepare its nightly dishes. What will happen at the end of my sabbatical? Who knows? At the very least, I'll be a far better chef than when I started. I've been a dedicated home cook for more than 20 years, largely because of the inspiration of my wife, Micaela Massimino. Mickie and I have been fortunate enough to travel extensively in Italy, France, the Deep South, New Mexico, Vietnam and Japan, and we enjoy cooking food from all of those places. I also have some experience in writing about food -- particularly the environmental consequences of food production. In the 1990s, I covered the rise of industrial hog farming in North Carolina, while working at the Raleigh News & Observer. Since moving back to California in 1999 and joining The Bee, I've specialized in coverage of water issues and threats to the state's fisheries. When I am not cooking, eating or writing, I like to take long rides on my various bicycles, which helps build an appetite for more cooking, eating and writing.
  • fran

    just wanted to point out that step 3 says “add all other ingredients” and then tells you to add cream. if one follows the recipe they will have already added the cream, along with everything else, including “vegetables of your choice”.

  • http://www.sacbee.com/chefapprentice Chef Apprentice

    Thanks, Fran. We corrected the recipe to clear up any misunderstanding. We certainly wouldn’t want you to turn your lovely veggies into blender mush.