POULET TONNATO or anything in a tuna sauce  

 with Suzanne Dunaway

This is a recipe for, originally, slices of cold, cooked veal in tuna sauce and of course, first you must roast a veal loin or tenderloin or find slices of veal, but I have found that the sauce is just as delicious and on cooked chicken or turkey breasts, or big thick end-of-summer tomatoes, all sliced thin, or just on a tartine!

Sometimes I am very happy to eat it with a spoon. That said, it is a good end-of-summer dish made easily. You may vary the number of capers, the anchovies and the amount of mayonnaise you use to get your own smooth tonnato texture for whatever you put in on.

INGREDIENTS

• • 1 cup homemade mayonnaise or a good mayonnaise you like
  • 250 grams of canned tuna, preferably packed in olive oil or water (other oils are sometimes too harsh for this) or a bit more if needed or wanted
  • 3-4 tablespoons capers
  • Juice of 2 lemons and a little grated peel
  • Chicken, meat or vegetable broth, very little, just enough to thin the sauce but keep it creamy
  • Salt and pepper                              1

In the bowl of a food processor, put the mayonnaise (or make it right on the spot – see below), add the tuna, capers, lemon juice and very little stock and taste for salt.

Depending on your mayonnaise and the tuna, the sauce may be salty enough already. When you make tonnato for dipping with crackers you will want to make it thicker, so use less liquid. The sauce should be a smooth, creamy texture. You may add a little chicken or vegetable broth to thin the sauce if you wish.

On a serving plate, spread the tuna sauce over the slices of whatever you have chosen to go with it. Serve with capers sprinkled over the top and fresh ground pepper.

(One summer in Rome, I tasted vitello tonnato made with veal in as many restaurants as I could. They were all different and all very, very good. But homemade is still the best.)

My quick mayonnaise. All ingredients should be room temp:

In a receptacle that can handle an electric hand mixer, or the one that comes with it, place one whole egg, a pinch of salt, ¾ cup of olive oil and a few drops of lemon juice. Whiz quickly with the hand mixer until the mixture is thick. You may need a bit more oil to make it really thick.I make rouille in this way, also, adding saffron and garlic.