The chef gave tips on making tonnato sauce.

Fish sauce tonnato was invented in Italy as an addition to dishes with lean meat, but today it is very often prepared in Russian restaurants. The seasoning is combined with meat dishes, such as the classic vitello tonnato appetizer, as well as fish and even fresh vegetable dishes, the brand chef of the Siberian cuisine restaurant Tunguska (Krasnoyarsk) told Izvestia Nikolai Bobrov.

"The main ingredients of the seasoning are homemade mayonnaise and canned tuna of high quality. Mayonnaise gives the sauce its fat content and consistency, while fish gives it a strong protein flavor and umami effect," the source explained.

In various interpretations, tuna in tonnato can be replaced with any other fish with a bright taste or with cod liver, our expert is convinced. In Tunguska, the sauce is made from Yenisei tugun.

To make this simple sauce at home, you need to choose the ready-made mayonnaise that you like best (in terms of fat content, acidity and sugar levels, and mustard notes) and mix it thoroughly with a blender with the best canned tuna (in oil or its own juice) that you can find in the store.

"For greater expressiveness, you can add some aged cheese, chopped capers or pickled cucumber to the tonnato," says brand chef Bobrov.

Read more in the exclusive Izvestia article.

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