The tuna sauce is a tasty preparation with a delicate aroma and flavor, based on Greek yogurt and tuna. It’s an easy recipe, suitable for seasoning pasta, rice salads (instead of the more classic mayonnaise), boiled potatoes, or even to add an extra touch to sandwiches, wraps, etc… We can use it to create delicious appetizers, for barbecue sauces to use with grilled meat and fish or boiled. The tuna sauce requires only a few minutes to prepare, it is ready to use immediately and should be stored in the fridge, well covered, for a few days. I recommend using natural tuna, which has a more delicate flavor than the one in oil, and draining it very well before use to avoid ending up with a too liquid sauce. Even tuna in oil should be drained (for at least a couple of hours) to avoid having a preparation full of oil, too heavy and not very pleasant on the palate.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: about 7 ounces
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 5.3 oz Greek yogurt (plain)
- 2.8 oz Tuna (natural or in oil)
- 1 pinch Fine salt
- to taste Pepper (ground)
- 2 Red onion rings (or fresh spring onion)
- 1 pinch Oregano
- 1 pinch Rosemary
Preparation
In the bowl of a blender, put all the ingredients and blend well until you get a very soft and smooth cream; otherwise, you can add a tablespoon/teaspoon of oil, depending on your taste. A suggestion: if the sauce obtained is too liquid for your needs, add the crumbled crumb of a slice of bread or sandwich bread (also gluten-free) and blend everything again; it will firm up in a moment.
Put the obtained tuna sauce in a glass container or bowl and serve it; or, cover it and put it in the fridge because after a few hours it will be even tastier and will appear firmer.
Our tuna sauce is ready to enrich pasta and rice salads, sandwiches, white meats, red meats, and fried dishes.
For an extra idea. We can use, if we like, also some robiola, or good spreadable and firm cheese in place of Greek yogurt.
If using traditional plain white yogurt, the resulting tuna sauce will be much more liquid and might be ideal for seasoning pasta and rice.
