Linguine with tonnato sauce
This quick and easy pasta dish is inspired by the classic Piedmontese dish Vitello Tonnato, where finely sliced roast veal or pork is topped with capers and an emulsified tuna sauce. Here, the the silky tuna sauce is folded into the pasta, which is topped with a fresh gremolata of red onion, parsley and capers.
Ingredients
Metric
Imperial
Tonnato sauce
- 1 egg yolk
- 1/2 lemon
- 1 tin of tuna, drained
- 100ml of olive oil
- salt
- freshly ground black pepper
To finish
- 110g of linguine
- 1 tbsp of capers
- 1 tbsp of red onion, finely diced
- 2 tbsp of fresh parsley, chopped
- 4 anchovies
Method
Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
- 180g of rigatoni pasta
To make the sauce, put the tuna, egg yolk and lemon juice in a food processor and blend into a smooth(ish) paste. With the motor still running, slowly drizzle in the olive oil in a thin stream. If the mixture seems a little thick after adding all the oil then add a splash of water, you want it a little thicker than double cream consistency. Taste and season with salt and pepper
- 1 egg yolk
- 1/2 lemon
- 1 tin of tuna, drained
- 200ml of olive oil
- salt
- freshly ground black pepper
Drain the pasta and place into a large bowl over a bain marie. Pour in the sauce and toss to combine. Warm it very gently over a low heat – be careful as a rapid heat will split the sauce and scramble the egg. Stir continuously until the sauce thickens very slightly and begins to cling to the pasta
Mix the chopped red onion, capers and parsley together. Divide the pasta between bowls and garnish with gremolata mix and 2 anchovies per bowl
- 1 tbsp of red onion, finely diced
- 1 tbsp of fresh parsley, chopped
- 4 anchovies
- 1 tbsp of capers
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