SAUCE MAGAZINE
Raw Vegetables With Salsa Tonnato
Serves Makes about 1 cup
Rate It: 
You must login to rate
Courtesy of Ben Poremba Fine Catering and Salume Beddu’s Ben Poremba
April 2009
April 2009
INGREDIENTS
1 6-oz. tin tuna packed in oil
2 marinated white anchovies
1 tsp. Dijon mustard
Juice and zest of 1 lemon
1 Tbsp. small capers
½ cup canola oil
Coarse sea salt to taste
Freshly cracked black pepper to taste
Fresh vegetables such as endive, treviso, fennel, celery and turnip
PREPARATION
• Emulsify the tuna, anchovies, mustard, lemon juice, lemon zest, capers, canola oil, salt and pepper on high speed in a blender. The mixture needs to have the texture of a light mayonnaise. If the sauce is too thick, add a little water or white wine, and correct the seasoning.
• Serve with the vegetables.
