Tonnato Mayonnaise Recipes

TURKEY TONNATO

Steps:

• Preheat oven 375 degrees F.
• Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
• In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
• Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

TONNATO SAUCE

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.

TONNATO SAUCE

Steps:

• Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.

TONNATO MAYONNAISE

Steps:

• Puree first five ingredients with 1 teaspoon water in a blender until smooth. With blender running, add oil in a steady stream. Refrigerate in an airtight container at least 2 hours and up to 1 day.

TOMATO TONNATO

Steps:

• In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
• Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.

TONNATO EGGS

Steps:

• Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
• Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
• Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
• Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3-4 minutes. Transfer to a paper-towel-lined plate and let cool.
• Top eggs with crispy capers and salmon roe (if using).
• Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.

PORK TONNATO

Steps:

• Heat 1 tbsp olive oil in large skillet over high heat.
• Season the pork with salt and pepper, then brown on all sides..
• Transfer pork to a plate.
• Reduce heat to medium-low and add remaining olive oil, shallots, and carrot to the skillet and cook until vegetables are just tender, about 5 minutes.
• Add the sage and wine and bring to a simmer.
• Return the pork to the skillet along with the tuna and the capers.
• Cover and cook until a thermometer inserted into the pork registers 350 degrees, 10 to 15 minutes.
• Transfer the pork to a cutting board and let rest 5 minutes.
• Meanwhile, discard the sage and transfer the remaining contents of the skillet to a blender.
• Add the reserved tuna oil, mayonnaise, lemon juice, salt and pepper; puree until smooth.
• Slice the pork and divide among plates.
• Top with the sauce season with salt and pepper, and sprinkle with more capers.

MCCALL'S COOKING SCHOOL CHICKEN BREASTS TONNATO

Steps:

• Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid.
• Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken.
• Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish.
• Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups.
• Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce.
• To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.

CHICKEN TONNATO

Steps:

• Heat oven to 425 degrees. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.
• Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.
• Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce

TONNATO SAUCE

Steps:

• In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.