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Tuna “Tonnato” Penne
- Serves
4 to 6
- Difficulty
Easy
By John Ash
Published 2023
In Italy, this sauce is traditionally served with vitello tonnato, a classic dish of cold braised and sliced veal. I think it’s also delicious tossed with pasta, as here, as well as used a dipping sauce for raw vegetables. If you are concerned about raw egg yolks, use one that has been coddled or even hard-boiled.
Ingredients
¾ cup 180 ml 1 teaspoon
Method
To make the sauce, in a blender or food processor, combine half the olive oil, the garlic, the tuna with its oil, egg yolk, anchovies, and lemon juice and process briefly to puree. Pour into a small bowl and gradually stir in the cream and stock. Stir in the capers and parsley. Add salt and pepper to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and co