Pasta Tonnato (Italian Tuna Sauce)

Tonnato (translates as 'tuna-ed') is an Italian tuna mayonnaise commonly served over beef or veal.

Both seem an overly proteiny dish. So I made it into a pasta sauce in an ongoing attempt to get my children to eat fish,  and having capers in certainly helps.

1 egg
60ml light olive oil
1 tsp dijon mustard
150g tuna, drained
2 anchovy fillets
1 tbsp capers
Juice of a lemon
60 ml milk

The traditional recipe I have for tonnato sauce calls for 2 eggs and says to separate yolk from one of the eggs, place yolk in a food processor and combine with the remaining whole egg and the salt.

I didn't bother, rather than waste an egg white (I'm not into meringues, or puddings), and just added one whole egg.  Either way, once you have your egg in the food processor, turn it on and add the oil in a steady stream until it is a mayonnaise consistency.  Then add the tuna, anchovies, capers, lemon juice and milk. Blend to a creamy consistency.

Stir through cooked pasta and serve with extra capers if that's what they want.

Twitter: leesashomemade

Instagram: leesashomemade

Facebook: Leesa's Homemade