Tonnato dressing
Dressing
Rae's | Jason Saxby
- 3 piece Egg yolk (from an egg)
- 1 tsp Dijon mustard
- 250 ml Pure olive oil
- 15 g Anchovies (Oil out)
- 15 g Caper large (No brine)
- 2 tsp White wine Vinegar
- 0.5 piece Lemon (Juice)
- 250 g Preserved Tuna (Drained)
- 5 g Salt flakes
- 2 g Black pepper corn
- Make a simple mayonnaise using the egg yolks, mustard and pure olive oil. Keep aside
- In a blender add the tuna, capers, anchovies and vinegar and blend to form a paste
- Add the mayonnaise and blend until smooth. Season with lemon juice and salt and pepper. - Chill quickly.
- Place in a small container to store in the fridge until serving
Tips: For the preserved Tuna, we confit our own from trimmings that are left from our tuna crudo entrée. But tinned tuna in olive oil will work as well. (Please use the best brand you can afford. It definitely makes a difference to this recipe and the environment.) keep the oil for the Piadina. Also, if you confit your own tuna, using that pure olive oil makes a great mayonnaise and also means your giving a second life to the oil.
