Perfect Tuna Sauce: 3 Recipes (Classic, Quick, Light) and Tricks TO KEEP IT FROM BREAKING
What is the mistake that turns a creamy sauce into a watery, lumpy disappointment? The emulsion breaking or an incorrect balance between fats and liquids.
This is a common problem when the ingredients are at different temperatures or when the blender works too fast at the beginning.
The main problem we solve is: achieving a velvety, compact sauce.
The secret lies in choosing the right tuna (the correct one is essential) and in the emulsification method, which must start from a solid base.
With this guide your Tuna Sauce will be so dense, smooth and flavorful that it will elevate any dish, from the classic VITELLO TONNATO, but also to enrich recipes with chicken, turkey and light meats, as well as white-fleshed fish, or to soften sandwich fillings and tea sandwiches.
– TUNA AND MAYONNAISE TEA SANDWICHES
– VITELLO TONNATO
– SAVORY PANETTONE IDEAS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 513.72 (Kcal)
- Carbohydrates 7.11 (g) of which sugars 0.88 (g)
- Proteins 44.77 (g)
- Fat 33.45 (g) of which saturated 5.50 (g)of which unsaturated 15.14 (g)
- Fibers 1.39 (g)
- Sodium 1,670.11 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuna Sauce — 3 Variants
- 6 oz tuna in oil
- 3 hard-boiled eggs
- 3 tbsp capers (packed in salt), rinsed
- 2 fillets anchovy fillets
- 1 tbsp sunflower oil
- 1 about 1/2 cup beef broth
- 1 pinch salt
- 1/2 cup mayonnaise
- 4 oz tuna in oil
- 3 tbsp capers (packed in salt), rinsed
- 2 fillets anchovy fillets
- 1 pinch salt
- 7 oz tuna in oil
- 2 tbsp capers (packed in salt), rinsed
- 4 fillets anchovy fillets
- 2 tbsp extra virgin olive oil
Tools
- Small saucepan
- Blender (immersion or countertop)
- Ladle
Preparation
Always use an immersion blender or a food processor for a velvety result.
With a more robust flavor, use beef broth and hard-boiled eggs for the emulsion.
Solid Base: Put the drained tuna, desalted capers, anchovy fillets and the hard-boiled eggs (COLD!) into the mixer.
Dry Blend: Start blending for a few seconds until you get a coarse paste.
Emulsification: Add the oil and gradually the beef broth (COLD!). Blend continuously until you obtain a smooth, thick sauce.
Adjustment: If it is too thick, add more broth. Taste and adjust salt only at the end.This version is extremely indulgent and quick to prepare, especially if you decide to buy ready-made mayonnaise. If you want to make it yourself, here is the recipe How to make mayonnaise: all the tricks
The most indulgent and fastest, perfect for tea sandwiches and sandwiches.
Preparation: Rinse the capers and drain the tuna well. Put the tuna, capers and anchovy fillets in the mixer.
Base Blend: Blend until everything is finely chopped.
Creaming: Add the mayonnaise and blend again for a few seconds. The sauce will be immediately soft and velvety. Adjust salt if necessary.The alternative for those who don’t give up flavor but want to reduce calories.
Light Base: Drain the tuna packed in water (or use oil-packed tuna drained as much as possible). Desalt the capers.
Mix: Put Greek yogurt, tuna, capers and anchovies in the mixer and blend until you get a dense cream.
Finish: Add two tablespoons of extra virgin olive oil. If the mixture is too thick, thin with another tablespoon of yogurt or a splash of water.1. Temperature BalanceBroken emulsion or sauce that “goes crazy”.All liquid/creamy ingredients and the hard-boiled eggs must be COLD from the refrigerator. Uniform temperature helps emulsification.
2. Start from a Solid BaseSauce that stays watery or lumpy. Always start by blending the solid ingredients (tuna, eggs, anchovies) to create a paste. Only then add the liquids slowly to allow a gradual emulsion.
3. Choosing the Right TunaBlah flavor or mealy texture. For the Classic and Quick versions, choose high-quality oil-packed tuna. Do not discard all of the oil, as it contributes to the emulsion (just drain the excess).
VARIANTS AND TIPS
For a smoother TUNA SAUCE, blend it in the mixer; otherwise work it simply with a fork and you will obtain a thicker, slightly grainy sauce.
If you want to lighten the TUNA SAUCE, replace the mayonnaise with ricotta or a spreadable cheese like PHILADELPHIA and, instead of oil-packed tuna, use drained tuna packed in water; it is less flavorful but certainly lighter and less caloric.
The indicated amounts for capers and anchovies are, in my opinion, the most balanced according to my tastes; of course you are free to increase or decrease them to your liking.
Storage
Refrigerator: Tuna Sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Freezing: Not recommended, as the emulsion tends to break after thawing.
Notes on Ingredients
Capers: Always use the ones packed in salt; they have a more intense and less acidic flavor than those in vinegar, but remember to wash and squeeze them very well.
Broth: In the Classic version, veal cooking broth is ideal. If you don’t have beef broth, use vegetable broth or a tablespoon of hot water.
1. How do I thicken tuna sauce if it’s too thin?
If the sauce is too thin, don’t worry. Add 1-2 tablespoons of solid thickening ingredients, such as an extra hard-boiled egg yolk (for the Classic version) or a tablespoon of Parmigiano Reggiano (for mayonnaise/yogurt versions). Blend again.
Why did my tuna sauce break (separate)?
Separation is almost always due to a temperature difference between the ingredients or adding liquids too quickly. To recover it, put an egg yolk in a clean bowl and add the broken sauce one tablespoon at a time, blending continuously until it recombines.
Can I use tuna packed in water for the mayonnaise version?
Yes, you can use tuna packed in water for any variant, but the sauce will be less rich and less flavorful. If you choose water-packed tuna, compensate by adding a pinch of salt and an extra half tablespoon of olive oil.
