Enjoy with any of your favorite seasonal green veggies, from roasted brussels, to steamed green beans, or grilled leeks. Here’s my recipe for Tonnato, AKA the best condiment to elevate both your vegetables and wine.
- 2 (7oz) cans of good tuna, drained. St. Jude’s Canned Albacore is my favorite local
- 1 (2oz) tin of filleted anchovies, drained
- 1 1/2 cups mayonnaise
- 2/3 cup olive oil
- juice of half a lemon, plus more to taste
- 1/4 cup capers, drained
- 2 cloves of garlic, pressed or minced
- 1 tbsp each: dill, fennel and chive – chopped and reserved
- salt and pepper to taste
In a blender add one can of tuna, anchovies, mayo, lemon, capers, garlic, and half the amount of olive oil. Start the blender on low and slowly increase the speed while drizzling in the remaining olive oil. Once smooth, transfer to a bowl and fold in the remaining can of tuna and reserved herbs. Serve as a bed for your favorite vegetables!