EGGS TONNATO
Yes, this is a different but great way to use up leftover Easter eggs. But don't file this recipe away till next Easter. This also goes well on the hors d'oeuve table or serve as a simple snack or a nice luncheon dish. In this dish, hard-cooked eggs are covered with a mayonnaise made with tuna fish. You've more often heard of the sauce served with chicken breast or veal, perhaps, but give this variation a try!
Provided by Lorraine of AZ
Categories Brunch
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut 1/4-inch lengthwise slice off each egg and place eggs on round serving platter. Discard slices.
- In blender container, combine raw eggs, 1 tablespoon lemon juice, salt and pepper,. Blend at high speed 30 seconds, then continuing to blend, add oil drop by drop, till mixture is thick and smooth. Add anchovies, scallions and tuna and blend again. Add pinch of cayenne, then taste, and correct seasonings, adding a little more lemon juice if necessary. Mixture should be pouring consistency. If too thick, stir in the heavy cream.
- Pour sauce over eggs covering completely. Sprinkle eggs with capers and decorate platter with watercress. Place small bunches of cherry tomatoes and olives around eggs. Serve well chilled but not cold with crusty French bread or as part of an hors d'oeuvre table.
- VARIATION: The tuna and anchovy mayonnaise can also be used as a dip for raw vegetables. In this case, add the capers and a few minced black olives to the sauce and let mixture marinate 2-4 hours before serving.
Nutrition Facts : Calories 360.6, Fat 34.3, SaturatedFat 6, Cholesterol 255.1, Sodium 259.4, Carbohydrate 1, Fiber 0.2, Sugar 0.4, Protein 12.4
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
VITELLO TONNATO
Provided by Amanda Hesser
Categories dinner, project, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
- While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
- Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
- To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
- Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 75 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 732 milligrams, Sugar 2 grams
TUNA TONNATO WITH EGGPLANT SALAD
Provided by Paul Grimes
Categories Salad Food Processor No-Cook Picnic Lunch Tuna Eggplant Summer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
- Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
- Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.
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