Main Course Beefcake: Bring Back the Mayo!

Remember in the previous post, when you were instructed to forget the mayo for once. Well, bring it back. This recipe is from Gourmet August 2009. Tonnato sauce is traditionally used for cold veal roast and is classic Italian summertime eating.

This sauce was touted as a summertime no-cook for pasta. Un po' di fantasia!





1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian)
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup drained capers, divided
4 flat anchovy fillets
3 tablespoons fresh lemon juice
2 tablespoons water
5 ounces baby arugula (12 cups)





Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water

Preparation: Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.

Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.

This was also found on Epicurious.com Andrea Albin is the creator.

There are also photos here of a wonderful creature of whom nature is the creator. One more morsel for us to nurture.



Speaking of fantasia, or even una favola, we've brought back Rafael, Dylan Rosser's discovery from last spring.