Tuna tonnato
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tuna steaks; 1-inch thick |
| Olive oil | ||
| Italian herbs | ||
| Pepper | ||
| Salt | ||
| Tonnato sauce | ||
| 1 | cup | Mayo; MAKE Fresh!!!! why coz its better ! |
| 10 | Anchovy fillets | |
| 2 | tablespoons | Capers |
| 15 | Stuffed green olives; (up to 0) | |
Directions
not VItello tonnato
Pan fry a small bit of tuna ? 2oz? small bit anyway Marinate remaining Tuna in oil herbs salt and pepper Process roughly cooked tuna anchovies capers and olives
OOpps {add HAB here}
add mayo and process till just combined. Cover Chill for at least 3 hours ~to allow flavors to develop -then bring to room temp. Grill Tuna 2-3 min each side serve with sauce. Tomato salad and real black olives Not those tinned ones from Calif - -shit. Ok all those living in the golden State feel free to Cyber whip me ,but really they taste like tinned Spam...
If i wuz there i'd take the pimento out of some green olives and stick a sliver,{don't that send a chill down your back} of Hab in ,and throw those into the salad .
Posted to CHILE-HEADS DIGEST V4 #263 by lukasz <lukasz@...> on Jan 09, 1998