Basically, as I see it, is puréed tuna salad with capers.
And anchovies, but I cannot abide anchovies, so I chose to add a bit of Worcestershire sauce.
In any event; it works a treat as a sammich spread, or a dip for your meats and cheeses and stuffs board now that you can mebbe start having folk over again.
•1/2 cup mayonnaise
•2 cans oil-packed tuna, drained
•3 tbsp capers, rinsed
•1 tsp Worcestershire sauce
•1/4 tsp black pepper
•1/4 tsp curry powder
•1/8 tsp celery salt
•4 tbsp olive oil
•2 tbsp lemon juice
Toss your drained tuna and mayonnaise, along with all the rest of the ingredients in a mini food processor or blender jar.
Process until smooth, then transfer to a covered bowl and stash in the fridge for a few hours to allow the flavors to blend.
I made this batch the day before we were meeting up with friends for the first time in over a year, and…
it was almost as popular as seeing everyone in person again.
Next time, I may add diced celery and grated onion, then garnish with a bit of freshly chopped parsley on top when serving, but still and all, a nice take on tuna.
And pretty darned nice on a sammich too, so, bonus!
Note: the tonnato should be fine for a week in the fridge.
If it lasts that long.