Water-based Tuna Sauce: The Secret to a Light Tuna Sauce that Everyone Loves!
Food lovers, get ready to revolutionize your understanding of one of the great classics of Italian cuisine: tuna sauce! Today, I bring you into the world of lightness and uncompromising taste with my incredible water-based tuna sauce. Forget the heavy, mayonnaise-rich versions: here we talk about a creamy, flavorful, and incredibly fresh sauce, perfect for accompanying veal (the “vitello tonnato” will be a delight!), grilled vegetables, or even just spread on bruschetta. It’s the ideal solution for those looking for a lighter alternative but still want that iconic taste that drives us crazy.
The beauty of this recipe lies in its simplicity and versatility: few ingredients, a blender, and you’re done! It’s a brilliant trick that allows you to enjoy the unmistakable flavor of tuna sauce, but with a lightness that will make you feel less guilty (and fitter!) during these hot summer days here in Piacenza.
Water, Tuna, and Magic: The Revolutionary Cream!
Imagine tuna, the undisputed protagonist, blending with the saltiness of anchovies and the pungent, refreshing note of capers. The water not only makes it more fluid and spreadable but also helps create a perfect emulsion, binding all the flavors in a creamy and enveloping embrace. like in my eggplant tuna recipe.
Here are more delicious sauces:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 92.42 (Kcal)
- Carbohydrates 0.48 (g) of which sugars 0.11 (g)
- Proteins 11.36 (g)
- Fat 5.05 (g) of which saturated 2.11 (g)of which unsaturated 2.90 (g)
- Fibers 0.21 (g)
- Sodium 455.91 (mg)
Indicative values for a portion of 80 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
- 2 eggs (hard-boiled)
- 3 tbsp water
- 5.3 oz tuna
- 3 anchovy fillets in oil
- 1 tsp capers
- 1/2 lemon (juice)
- to taste salt
- to taste pepper
Tools
- Immersion Blender Moulinex DD6558 Quickchef 3in1 Hand Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Beaker, 500 ml Chopper and Whisk, Stainless Steel Blades
Steps
Prepare the tuna sauce: In a handheld blender beaker, place the chopped or whole hard-boiled eggs, water, and lemon juice, a pinch of salt, blend. Add drained tuna, capers, anchovies, and blend until smooth and homogeneous. If the sauce is too thick, gradually add more water until the desired consistency is achieved. Taste and adjust with salt and pepper.
An alternative to the classic tuna sauce, much lighter but equally delicious
Storage, notes, tips, variations for the water-based tuna sauce
Quality of ingredients: Use high-quality tuna, anchovies, and capers, they really make the difference.
Garlic (optional): For an extra touch, you can add half a very small peeled garlic clove during blending.
Herbs: A pinch of fresh chopped parsley or oregano in the sauce can give an extra aroma.
Richer taste (but still light!): If you want it even creamier without making it heavy, you can add a couple of tablespoons of well-drained fresh ricotta before blending.
It keeps for a couple of days in the fridge
FAQ (Questions and Answers)
But what is the secret of this water-based tuna sauce that makes it so special?
The key is in the use of water instead of the classic mayonnaise or oil.
