What You Need to Know
The technique involves combining olive oil, tuna, and capers in a specific ratio, then blending until a stable emulsion forms. The key variables are temperature, pH, and blending speed.
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments for meat and vegetable dishes.
Key Parameters
Equipment
mortar and pestlefine mesh sievecopper mixing bowl
Steps
- 1.
Vitello Tonnato (Piedmont): Primary binding agent for sauce
- 2.
Tonnato Crudité (Modern Italian): Vegetable dip base
- 3.
Tonnato Stuffed Eggs (French-Italian fusion): Filling binder
The Science
Primary Reaction
emulsification