I like the idea of combining tuna with the anchovies, normally I just use anchovies but I can image the tuna mellows the sauce down - I'm going to try this.
As we ALL know this is particularly delicious at Rinaldo establishments in our fine town. It made its way from Fitzroy Street to mine during COVID and was devoured recently at Città. Thanks for all your other brilliant suggestions Jill. Changing it up is always a pleasure
Not sure why, but I have never had Tonnato, I know I have recipes for it, but perhaps got lost in the multitude that I have. I’m always looking to change up the recipes so will give this a go, you certainly have given us plenty of ways to use it. Thank you Jill.
Love this, Jill. Forever thinking about the Di Stasio Citta riff; plump poached veal tenderloins, tonnato, and ultra salty shocks of crispy fried capers. I'll be making your recipe for sure!
Love vitello tonnato so much. I even cooked it once and it was a success, though finding and cooking a "nut" of veal was tricky, even back in the 80s when the dish was having a moment. I clearly recall the stress of cooking that veal. Marrying the sauce with other proteins or vegetables is a brilliant idea, thank you.
I like the idea of combining tuna with the anchovies, normally I just use anchovies but I can image the tuna mellows the sauce down - I'm going to try this.
As we ALL know this is particularly delicious at Rinaldo establishments in our fine town. It made its way from Fitzroy Street to mine during COVID and was devoured recently at Città. Thanks for all your other brilliant suggestions Jill. Changing it up is always a pleasure
Not sure why, but I have never had Tonnato, I know I have recipes for it, but perhaps got lost in the multitude that I have. I’m always looking to change up the recipes so will give this a go, you certainly have given us plenty of ways to use it. Thank you Jill.
Love this, Jill. Forever thinking about the Di Stasio Citta riff; plump poached veal tenderloins, tonnato, and ultra salty shocks of crispy fried capers. I'll be making your recipe for sure!
Love vitello tonnato so much. I even cooked it once and it was a success, though finding and cooking a "nut" of veal was tricky, even back in the 80s when the dish was having a moment. I clearly recall the stress of cooking that veal. Marrying the sauce with other proteins or vegetables is a brilliant idea, thank you.
Briliant idea - to use tonnato as the main act - thanks a heap Jill. Love it.