It has been quite a while since I’ve been up to posting. But I suspect I can be forgiven considering what has gone on in the last eight months of my life. Without boring you with too many details, since late October I have had three surgeries, been diagnosed with cancer and, after treatment, been pronounced cancer free. During that time we received notice that we were voted one of the top 5 B&B’s in an Albuquerque The Magazine “Best Of” poll, so the news wasn’t all bad! While the inn was closed for much of that time as I recovered I am now back up to speed and ready to share my kitchen adventures.
My latest obsession is Tonnato sauce. The June edition of Food and Wine magazine has a recipe for Pork Loin with Tonnato Sauce and Summer Salad that looked intriguing so I gave it a try. Because the dish is served cold, it’s a great summer meal. As pork is quite frequently in my menu rotation, this one will appear again. But it was the tonnato sauce that really won us over. It was so good on the pork that I began imagining all of the other uses for this versatile sauce. Cold chicken breasts and all manner of pasta came to mind. It also makes a great dressing for greens and vegetables like cucumberAlbuquerques and tomatoes.
Since the recipe makes about two cups of sauce I was able to experiment that very same week. I have used it on three cheese tortellini with broccoli and chopped greek olives, and, just recently on fettuccine with chopped wilted spinach and greek olives ( greek olives seem to have an affinity for this sauce.) I plan on making more next week to top tuna burgers and as a sauce for stuffed chicken breasts. This sauce is really versatile for summer meals. The only drawback is that it must be used cold. Heating the sauce breaks the mayonnaise base. However, mixed with pasta right from the pot and thinned with a little pasta water, the sauce warms up quite nicely. So here’s my new goto sauce that has me back cooking with a vengeance!
- 1 cup mayonnaise ( do not use lite mayonnaise)
- 1 5oz can of tuna in olive oil, drained (use the best quality canned tuna you can get. It makes a difference in the taste of the sauce.
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
Place all of the ingredients in a food processor and process until smooth.