Tuna Tonnato

Name: Tuna Tonnato
Ingredients: 1 egg; 1 egg yolk; ½ cup olive oil; ½ cup corn oil; 2½ tablespoons fresh lemon juice; 4 teaspoons Dijon mustard; 1½ tablespoons tiny capers, drained; ½ cup canned tuna, drained; 1 tablespoon fresh lemon juice; 4 flat anchovy fillets, drained; 2 teaspoons finely grated lemon zest teaspoon coarsely ground black pepper; ⅓ cup olive oil; ⅓ cup extra virgin olive oil; Salt to taste; ½ teaspoon coarsely ground black pepper; ⅓ cup fresh lemon juice; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 8 fresh tuna steaks, 1 inch thick (about 6 ounces each); 1 tablespoon finely grated lemon zest

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve substituted succulent fresh tuna for veal and made a lighter tuna mayonnaise, easily prepared ahead, for a warm-weather classic. Delicious served with a Tomato Bread Salad and a chilled Orvieto wine.

Ingredients

Mayonnaise

1 egg
1 egg yolk
2½ tablespoons fresh lemon juice

Fish course
Pescatarian
Gluten-free

Method

Prepare the mayonnaise: Place the egg, egg yolk, lemon juice, and mustard in a food processor and process for 15 seconds. With the motor running, slowly pour in both oils through the feed tube and process until the mayonnaise has thickened. Transfer it to a bowl. Cover, and refrigerate, if you are making the mayonnaise ahead.
Prepare the tuna sauce: Combine the