Tonnato Sauce
Traditional tonnato sauce begins with a fresh piece of white tuna simmered in wine and vinegar with onions and garlic. It is then puréed with olive oil, egg yolks and seasonings, and often includes an...
Ingredients
SERVINGS: 4 Serving(s)
- 1¼ cups tonnato sauce, divided
- 2 cups pan-roasted asparagus
- 1½ pounds new red potatoes, boiled in salt water until tender
- 20–28 pitted kalamata olives
- ¼ cup roasted and sliced red peppers
- 2 hard-boiled eggs, peeled
Preparation
Instructions:
Drizzle ¼ cup tonnato sauce on each of four plates. Top with asparagus and potatoes, divided equally among plates.
Top with remaining sauce, followed by olives and peppers.
Crumble the hard-boiled eggs on the very top.
Serve warm or cold.
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Pan-roasted Asparagus
Pan-roasted asparagus is a perfect side dish to serve on almost any occasion. Make extra to serve with Tonnato sauce, in Salmon-wrapped appetizers or to make Creamy Asparagus Soup.
