Tonnato Sauce With Arugula Recipes

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CHICKEN TONNATO



Chicken Tonnato image

"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1 tablespoon olive oil
Two 12-ounce chicken breasts, boned and halved
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
4 cups arugula leaves (1 large bunch)
1 small carrot, peeled and finely chopped
1 rib celery, strings removed and finely chopped
1 small onion, peeled and finely chopped
1 medium clove garlic, finely chopped
1 cup dry white wine
3 fresh sage leaves
1 sprig rosemary
1/2 tablespoon capers, drained
One 6-ounce can light tuna, drained of oil
Salt and freshly ground pepper, to taste

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

TOMATO TONNATO



Tomato Tonnato image

"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that "it tastes much better than it sounds." The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It's the best kind of summer meal - fresh and seasonal, easy and packed with flavor.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 three-ounce can imported tuna packed in olive oil, drained and flaked
1/4 cup mayonnaise
2 teaspoons drained capers
2 teaspoons fresh lemon juice
2 anchovy fillets, optional
1 fat garlic clove, smashed and peeled
2 tablespoons tightly packed basil leaves, more for garnish
2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges
Coarse sea salt
Black pepper
Crusty bread, for serving

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.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 3 grams

TONNATO SAUCE



Tonnato Sauce image

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 16

Number Of Ingredients 9

1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ cup mayonnaise
6 oil-packed anchovy fillets
¼ cup extra-virgin olive oil, or more to taste
3 tablespoons lemon juice, or more to taste
2 tablespoons drained capers
1 clove garlic, minced, or more to taste
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g

TONNATO SAUCE



Tonnato Sauce image

Provided by The Hearty Boys

Categories     side-dish

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1/2 (6-ounce) can tuna in olive oil (not drained)
1 anchovy fillet
1 tablespoon fresh lemon juice
2 tablespoons drained capers
Freshly ground black pepper

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.

TURKEY TONNATO



Turkey Tonnato image

Provided by Food Network

Categories     main-dish

Time 1h19m

Yield 8 to 10 servings

Number Of Ingredients 25

3 1/2 pounds boneless turkey breast
1 clove garlic slivered, plus 1 clove garlic roughly chopped
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 medium onion, roughly chopped
3 stalks celery, roughly chopped
1/2 cup chicken stock, plus more, as needed
1 (6 to 7-ounce) can tuna packed in olive oil
5 anchovy fillets packed in olive oil, drained
2 tablespoons minced fresh flat-leaf parsley, plus 1/4 cup for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 cup mayonnaise
2 tablespoon capers, drained
1/4 teaspoon white pepper
1/2 cup cream, plus more if desired
2 cups (combined) endive, mache and/or arugula
1 cup shaved fennel
1 cup fresh corn kernels, blanched
Extra-virgin olive oil, as desired
Salt and freshly ground black pepper
Squeeze lemon juice
1/2 cup pitted Nicoise olives
Marinated roasted peppers, store bought
Marinated mushrooms, store bought

Steps:

  • Preheat oven to 450 degrees F.
  • Place slivers of garlic on the inside of the turkey breast and roll into neat package, tie with kitchen twine. Rub olive oil all over the roast and season with salt and pepper. If turkey breast was purchased tied, make small slits on the outside of the roast and insert the slivered garlic into the slits.
  • Put the onion, celery, and chopped garlic in roasting pan with 1/2 cup of the stock. Lay seasoned turkey breast roll on top. Lightly tent pan with foil. Add more stock, as necessary, to keep vegetables from burning. Roast for about 45 minutes, until internal temperature registers 160 degrees F.
  • Remove and let cool in pan. When turkey is room temperature, wrap well in plastic wrap, and refrigerate at least 4 hours or up to 2 days. Discard the onion, celery, and garlic.
  • To make the sauce: Put the tuna, anchovies, 2 tablespoons of parsley, olive oil, and lemon juice in blender. Using short pulses, puree the mixture. Scrape the sides down frequently and stir to ensure even blending. When smooth, add the mayonnaise, capers, and white pepper and blend. Add the cream, a little at a time until you have desired texture and flavor. Additional white pepper, lemon, or anchovy may be added at this point, if desired. The sauce may be prepared up to 2 days in advance and refrigerated.
  • To serve, arrange the selection of greens, fennel, and corn on platter. Drizzle lightly with olive oil, season with salt, pepper, and a squeeze of lemon. Slice turkey thinly, about 1/8-inch thick, and arrange on top of the greens. Drizzle with the sauce. Garnish with minced parsley and olives.

TONNATO SAUCE WITH ARUGULA



Tonnato Sauce with Arugula image

Provided by Andrea Albin

Categories     Sauce     Quick & Easy     Mayonnaise     Tuna     Arugula     Capers     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian)
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup drained capers, divided
4 flat anchovy fillets
3 tablespoons fresh lemon juice
2 tablespoons water
5 ounces baby arugula (12 cups)
Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water

Steps:

  • Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
  • Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.

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