The tuna sauce is an ancient recipe of Piedmontese origin. Over the years the tuna sauce — or rather the veal with tuna sauce (vitello tonnato), the quintessential Piedmontese dish that uses this exquisite sauce — has evolved into quicker and sometimes lighter versions, but the essence of this sauce remains the same: to accompany veal and more. Use it to fill canapés, cream puffs, to eat with bread crostini, dress pasta, etc.
Let’s discover both the original recipe and its variants right after the photo as always.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 7 oz Tuna in oil (drained weight)
- 2 Hard-boiled eggs
- 1 tbsp Capers (in salt)
- 5 fillets Anchovies
- 1 cup Beef broth
- 5 tbsp Mayonnaise
- 3 tbsp Extra virgin olive oil
Preparation
To prepare the original Piedmontese tuna sauce, first cook the eggs; once hard-boiled, cool them under cold running water and peel them.
Place the drained tuna and the hard-boiled eggs cut into large pieces into the container of your immersion blender and start blending, gradually adding a little beef broth at a time at room temperature.
When the mixture begins to become creamy, add the capers (well rinsed to remove the salt) and the anchovies cut into pieces.
Blend again until you obtain the consistency of a smooth, flowing cream.For the version with mayonnaise, blend the tuna together with the capers and anchovies.
Add one tablespoon of mayonnaise and one tablespoon of oil at a time and blend until you reach the desired consistency.The difference in this version is that mayonnaise is used instead of hard-boiled eggs and extra virgin olive oil is used instead of beef broth.
Both versions are excellent, but purists still make it today with hard-boiled eggs and do not want to hear about mayonnaise in tuna sauce.
Give it a try and..
ENJOY YOUR MEAL
Notes
The original tuna sauce keeps in the refrigerator for 2 to 3 days when stored in an airtight container.
You can try the mayonnaise-only version without hard-boiled eggs or the version with soft cheese without eggs and without mayonnaise for a much lighter result.
HERE and also HERE you can find OTHER sauces.
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