TUNA TONNATO WITH ARUGULA ON GRILLED BREAD

Name: TUNA TONNATO WITH ARUGULA ON GRILLED BREAD
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large egg yolk; 1½ teaspoons sherry vinegar; 1½ teaspoons freshly squeezed lemon juice; 1 anchovy fillet, rinsed; 1½ teaspoons capers, rinsed; 1 (5-ounce) can water-packed tuna, drained; ½ cup extra-virgin olive oil; ½ cup Brown Veal Stock (recipe page 194) or Brown Chicken Stock (recipe page 195); 4 slices rustic sourdough bread, sliced in half, or 8 smaller baguette slices; 3 tablespoons extra-virgin olive oil, divided, more for drizzling; 1 tablespoon Dijon mustard; 1 tablespoon dark sesame oil; 1 tablespoon fresh tarragon, chopped; 2 (6-ounce) ahi tuna steaks, about ¾-inch thick; Coarse sea or kosher salt, to taste; 2 cups baby arugula; 1 teaspoon freshly squeezed lemon juice, more to taste; ½ cup (about ½ pint) cherry, grape, or other small tomatoes, halved; Freshly ground pepper, to taste; 1 tablespoon bonito flakes, optional; Lemon wedges, for serving

5 steps

Tonnato is a creamy tuna sauce with Italian roots that is traditionally served over cold sliced veal. Other than the veal stock in the sauce (you can substitute homemade brown chicken stock), I like to let the tuna take the spotlight in this lighter, salad-style dish. For a summer version, replace the tuna with peak-of-season sliced tomatoes

Updated at: Thu, 17 Aug 2023 00:19:09 GMT

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Ingredients

8 servings

Tonnato Sauce

1egg yolk

large

1 ½ teaspoonssherry vinegar

1 ½ teaspoonslemon juice

freshly squeezed

1anchovy fillet

rinsed

1 ½ teaspoonscapers

rinsed

1 x 5 ouncecan water-packed tuna

drained

½ cupextra-virgin olive oil

½ cupBrown Veal Stock

or Brown Chicken Stock

Crostini and Ahi Salad

4slices rustic sourdough bread

sliced in half, or 8 smaller baguette slices

3 tablespoonsextra-virgin olive oil

divided, more for drizzling

1 tablespoondijon mustard

1 tablespoondark sesame oil

1 tablespoonfresh tarragon

chopped

2 x 6 ounceahi tuna steaks

about 3/4-inch thick

Coarse sea salt

or kosher, to taste

2 cupsbaby arugula

1 teaspoonlemon juice

freshly squeezed, more to taste

½ cupcherry

grape, or other small tomatoes, halved

freshly ground pepper

to taste

1 tablespoonbonito flakes

optional

lemon wedges

for serving

Instructions

Step 1

1. To make sauce, combine egg yolk, vinegar, lemon juice, anchovy, and capers in a blender and purée into a paste. Add tuna and olive oil and mix well. Add stock and mix again until it has a sauce-like texture.

Step 2

2. To make crostini, brush bread with 1 tablespoon olive oil. In a stovetop grill pan, on the grill, or under a broiler, lightly toast bread on both sides.

Step 3

Set aside.

Step 4

3. To make salad, in a small bowl, whisk together mustard, sesame oil, and tarragon. Rub tuna steaks on both sides with marinade and lightly sprinkle with salt. In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. When oil is hot, sear tuna steaks on both sides for about 1 minute for medium-rare, or to your liking. Remove from pan and slice thinly crosswise.

Step 5

4. In a large bowl, toss arugula with lemon juice and remaining 1 tablespoon olive oil. To assemble crostini, generously spread tonnato sauce on each slice of toasted bread. Top with arugula and a few tomatoes and season with pepper to taste. Lay 3 to 4 slices of tuna on top of arugula and sprinkle with bonito flakes, if desired. Serve immediately with additional tonnato sauce and lemon wedges on the side.