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Thermomix tuna sauce


Thermomix tuna sauce recipe by of 04-05-2016 [Updated on 20-06-2017]

This recipe is a variant of the classic tuna sauce, to which I added mayonnaise to obtain a more fluid sauce, in the Thermomix version.

Method

How to make tuna sauce

Put the natural tuna, the desalted capers and the anchovy fillet in the jug and chop for 30 sec., Vel. 5 and then 30 sec., Speed. Turbo.
Add the mayonnaise and mix for 1 min., Vel. 4.

The tuna sauce is ready: you can use it to fill vol au vent, as I did, or to prepare canapes or sandwiches.


Tuna sauce

Good, fast and tasty, the skip tuna it's even easier to do with yours Thermomix. But before leaving you to the recipe, let's see what are the characteristics of this sauce and how you can use it in the kitchen. As you may know, it is used in large doses in the recipe for veal with tuna sauce, but very often it is also used to create the creams necessary for the preparation of a long and delicious series of appetizers exquisite and more.

The version we propose contains mayonnaise and is simply perfect to make even more good dishes based on meat, canapes, prepare excellent Sandwich and even make a pinzimonio made with vegetables. The mayonnaise allows the tuna sauce to be much more fluid and, thanks to the Thermomix, the whole procedure will turn out to be very quick and easy. Homemade, the tuna sauce it can represent that extra element capable of flavoring your dishes while maintaining the quality and safety of a food prepared directly in your kitchen, with your hands.

Take advantage of its versatility if you are planning to organize a birthday party or dinner at home: it will be the indispensable element to prepare delicious appetizers and flavor your every dish.


Nadia's Recipes


Coming the summer I want to start with cold dishes .. let's start with an ever green: the vitello tonnato!
Try the thermomix recipe with me ..

Ingrediants:
- 1 round or round of veal
- 750 gr. of dry white wine
- 250 gr. of water
- 2 bay leaves
- 4 cloves
- 5 sage leaves
- 1 small onion cut into pieces
- 1 small carrot cut into pieces
- 1 stalk of celery cut into pieces
- 1 pinch of salt
In a bowl, marinate the meat with the wine, water, bay leaf, sage, copolla, celery and carrot and a pinch of salt.
Leave to rest in the fridge overnight.
Remove the meat from the marinade and place the veal in the varoma and close with the lid.
Pour the marinade instead inside the jug and cook at varoma 50 min speed. 1.
Carefully remove the varoma and let it rest.
Meanwhile, prepare the tuna sauce.
There are various versions, I prefer to make a simple one by blending together mayonnaise, tuna, capers and a teaspoon of lemon juice. If you want you can also add some anchovies.
Slice the meat thin with the slicer and sprinkle the meat with the sauce.
Serve cold decorated with caper fruits if you have them.


Thermomix ® recipes

put water, vegetables and nut in "closed lid" , the meat in the basket and cook 60 min varoma vel 1, at the end of cooking the meat is cooled and cut into very thin slices (preferably with a slicer) then put on a serving dish and add the tuna sauce . the ideal is that the meat rests in the fridge completely sprinkled with sauce for at least 4 hours.

the cooking of the meat can be speeded up in a pressure cooker for 30 min

to prepare the tuna sauce:

insert in "closed lid" clean and dry the tuna, capers, anchovies and chop 5 sec speed 7, if necessary gather on the bottom and repeat the operation

add the eggs, lemon, place the measuring cup upside down and pour the oil on the lid (previously weighed) with the blades in motion x 3 min "Counterclockwise Operation" at vel 5.

if you have any leftover tuna sauce, try it on slices of raw tomato!


Tuna sauce

Prepare the recipe of the tuna sauce in less than 10 minutes it is possible thanks to our version. It is in fact one quick recipe of the famous sauce with which to season meat, sandwiches and everything that your imagination suggests. The ingredients are few - canned tuna, mayonnaise, capers And anchovies - but all flavorful and create an exceptional condiment. After quick and easy recipe you will also find the variant of the tuna sauce without mayonnaise, which is actually the classic recipe original and traditional Piedmontese, is that without eggs, suitable for those who are intolerant. And if you have the Thermomix we give you a recipe to prepare in a few minutes. Let's go to the kitchen!


Preparation

Prepare the tuna sauce in advance as per the recipe you find HERE

Prepare the broth as usual (I make it with celery, carrot, potato and onion, add double the water that I will then need for preparation and let it cook for an hour)

Filter the broth and set it aside

You can also prepare a quick broth with the cube, better if homemade if you have it

Wash the celery and scrape the carrots

Peel the onion and cut all the vegetables into cubes

Put the extra virgin olive oil in a large saucepan with chopped onion, carrots and celery

Let it brown for a few minutes

Add the pork loin and brown it on both sides, turn it gently

Add the white wine and let it evaporate

Cover with broth, put the lid on and cook over low heat for about 70 minutes

When cooked, remove the meat from the casserole and let it cool well, I prepared it the previous evening

Cut the meat with a very sharp knife into very thin slices

Place the slices of meat in a large serving dish, add the tuna sauce, spread it with a spatula.

Wash the capers well under running water, drain them and pat them gently with absorbent paper and decorate the meat.

Serve the arista tuna in individual dishes and enjoy your meal!


Cooking recipes

Tuna Sauce Recipe | Sauces & Condiments
23 Sep 2006. Cooking Recipes arrow Sauces & Condiments arrow Tuna sauce. The tuna sauce goes perfectly with meats (red or white). . details

Vitello tonnato Recipe - GialloZafferano.it Recipes
Prepare the tuna sauce by putting the crumbled tuna and eggs in a bowl. Useful and Unavailable Ideas for the Kitchen! . Mamma Laura, in fact the recipe said 4 cloves not a handful. try again it's yummy. details

How to make tuna sauce | Ginger & amp Tomato recipes
Very important in the kitchen because they accompany or are the basis of numerous recipes,. The recipe for the tuna sauce, the one with a sieve, is from Artusi! . details

Cinderella in the Kitchen: Tuna sauce
June 5, 2010. how good the tuna sauce. I would even eat it like this with croutons! . Want to cook. Recipes from a dietary point of view. details

Tuna Sauce - Cooking Recipes - Ricettariocucina.com
June 16, 2010. Salsa Tonnata, as mentioned we begin to offer you some recipes to prepare excellent sauces, today I show you how simple it is. details

eggs in light tuna sauce with yogurt recipe with photo of.
eggs in light tuna sauce with yogurt: recipe for a cold, good, easy and quick to make appetizer. details


Thermomix Tuna Sauce Recipe: 20 seconds at speed 6.

This recipe for tuna sauce without mayonnaise is inspired by the original Piedmontese recipe and is also suitable for those on a diet. Take a look at these super quick tuna sauce too! 3 tins of 80 gr of tuna in oil d & # 039. Now that your veal sauce is ready, let's see how to make the complete recipe! There are truly infinite variations of the tuna sauce, as there are those who prefer it exclusively prepared with tuna, capers and mayonnaise, to be emulsified in the thermomix and then served immediately at the table.

The tuna sauce is a quick and tasty preparation: Put the natural tuna, the desalted capers and the anchovy fillet in the jug and chop for 30 sec., Speed. It's easy to find quick recipe recipes!

Tuna sauce with the thermomix buttalapasta. 20 seconds at speed 6. 4,9 / 5 vote out of a total of votes:

Tuna sauce with the thermomix buttalapasta. Find out how to prepare it in a short time thanks to the thermomix. The tuna sauce is a basic preparation of traditional Italian cuisine that finds its place among the sauces accompanying various dishes.


Comments

Quick and easy

Life is short eat dessert first.

(without subject)

Excellentaaaaaaaaa

Monicagatto wrote.

monicagatto wrote:
Proven, truly perfect.

Proven, truly perfect.

Proven, truly perfect.

Great

Good, quick and easy! 5

Good, quick and easy! 5 stars you deserve!

Tried on roast beef and for

Try it on roast beef and to fill eggs and tomatoes! very good

Donatella "pasta mode"

I made a variant why

I made a variant because in my Artusi of 1907 he says to also put 2 hard-boiled egg yolks, very good

Luci Bergamasca who lives in Turin

Indeed it is very good!

Indeed it is very good!

With thermomix it's always a party! Pituffa

I love this sauce, made for

I love this sauce, made to season the veal round, I jealously keep a jar for my most "precious" sandwiches / toasts. A thousand thanks

Well done! Great

Well done! great alternative. I tried it and everyone liked it !!

Hi Luisa, as per yours

as per your advice I tried it with vegetable broth (but without wine) and it turned out really good!

Thank you so much for the recipe, and congratulations!

Erika, the doses are for 6

Erika, the doses are for 6 people, if you put two hard-boiled egg yolks, and consequently more broth you get to 8 portions, it depends on how slow or consistent you make it. You can use light vegetable broth and very little dry white wine (1 tablespoon) very well. Let me know if it met your taste.

Bye! I would like to prepare

Bye! I would like to prepare this recipe but I need some advice since I am a beginner with the Thermomix: how many people are these doses for? If I wanted to add hard-boiled egg, for these doses how many eggs should I put? Besides, I would need the tuna sauce but I won't make the veal too, so how can I use a vegetable cube broth as a broth?

Congratulations for the recipe, it looks great and light! I can't wait to try it !!

1000 thanks to anyone who can help and advise me!

Erika

Great sauce! Just done

Great sauce! As soon as I made it I tasted it and it seemed a little too tasty, but once on the meat it was perfect!

Thanks Luisa, finally one

finally an alternative and above all light tuna sauce!

Who is afraid dies every day, who is not afraid dies only once!

Excellent recipe (boiled egg

excellent recipe (hard-boiled egg makes it creamier)

Very good. Made with tuna

Made with natural tuna and firm yolks: Luisa you are great.

Chiara, round Modenese transplanted to Padua

Although late,

Even if it's late, congratulations on the first page!

There is no love more sincere than that for food (G.B. Shaw)

I will try an excellent version,

I will try excellent version, definitely light without mayonnaise. compliments

Congratulations on the first

Congratulations on the first page

Congratulations for the first

congratulations on the first page

Beautiful 1st page.

Congratulations on the first

Congratulations on the first page!

In the kitchen. I enlighten myself with immense.

Congratulations on the first

Congratulations on the first page this recipe is very good I always do it too. I add the firm yolks just like Artusi

.. regards AdrianA

Congratulations on the first

Congratulations on the first page!

With thermomix it's always a party! Pituffa

Congratulations on the first

Congratulations on the first page.

Congratulations for the first

congratulations on the first page

Next time I do

The next time I do the roast I make your tuna sauce usually I always put the mayonnaise but so it is + light !!

Gloriana, look at this

Gloriana, look at this recipe

instead of the various pieces of meat, put only the joist, for the weight I can't be precise because it depends on how wide the joist is I would say 600/700 g

Thanks Luisa! Listen but how much

Thanks Luisa! Feel how much water? And the joist, what maximum weight can be made in the Thermomix? You know how. certain things for you "magicians" are trivial. for me are atrocious doubts?

Gloriana, bring to a boil

Gloriana, bring the water with the vegetables and 50 g of white wine to a boil, salt and place the joist on the blades, cook for 45-50 min 100 ° speed 1, I await your opinion, thanks

You could also cook the

Could you also cook the piece of meat of (I usually use the magatello for important occasions) in the thermomix? So you also have the broth. can't wait to try this version!

Luisa2 wrote: thanks

luisa2

thanks also to you Cinzia who tried it and I know that you did it also on the occasion of a dinner with guests, so you gave me (to Artusi) blind trust

for you, trust is blind to all the recipes and advice you share with us

Thanks to you too Cinzia that

thanks also to you Cinzia who tried it and I know that you did it also on the occasion of a dinner with guests, so you gave me (to Artusi) blind trust

What goodness Luisa, from now on

What goodness Luisa, from now on I will always make vitello tonnato like this. It is very tasty but very light

Really good! 5 stars!

really good! 5 stars!

Luisa2 wrote: thanks

luisa2

thanks Iaia for the photo and for encouraging me to try again this version that I did many years ago

the roast is called dead because it cooks with liquid and not in the oven

Thanks for the clarification of the dead roast, I heard it for the first time here in the Marche region, also because before getting married I didn't cook, and it made me a certain sense, then I got used to this name, but I didn't know what it wanted. to say.

I feel confused like a chameleon in a Smarties tank. everything has changed and in the little house by the sea I have the Thermomix

Thanks Iaia for the photo and for

thanks Iaia for the photo and for encouraging me to try again this version that I did many years ago

the roast is called dead because it cooks with liquid and not in the oven

Here is the photo, yesterday I have

Here is the photo, yesterday I prepared the lunch in a hurry and I did not have time for the choreography, I cooked the meat in the Varoma with a vegetable sauce underneath, celery carrot onion marjoram rosemary garlic sage, we call it dead roast, then the Lully will tell us why they call him that.

I feel confused like a chameleon in a Smarties tank. everything has changed and in the little house by the sea I have the Thermomix

Made today very delicate,

Very delicate fact today, congratulations to our Luisa and Artusi.

Luisa I took a photo, clearly not as amazing as yours, as soon as I have a moment I insert it.

I feel confused like a chameleon in a Smarties tank. everything has changed and in the little house by the sea I have the Thermomix

Thanks Anna and Rosa for having it

thanks Anna and Rosa for trying it, it's tasty even without eggs right?

Excellent Luisa here is mine

Excellent Luisa here is mine

Not being able to eat there

Not being able to eat mayonnaise and wanting veal with tuna sauce, I made this sauce of yours, Luisa. Good, really good. Thanks for sharing it with us

forever

Iaia, I was leafing through one

Iaia, I was leafing through an old cooking magazine and I found this recipe, I wanted to try it right away, it's a little different taste than the one we are used to with mayonnaise, but very light we liked it, then I went to also look for it in the original book by Pellegrino Artusi, the doses are a little higher and curiosity says to put the veal slices in a jar and infuse with the sauce (fairly liquid) at least 2 days before eating it.

Mythical and tragic Luisa,

Mythical and stramitica Luisa, this is mine, you know that I always try to make the tuna without egg. Thanks thanks thanks

I feel confused like a chameleon in a Smarties tank. everything has changed and in the little house by the sea I have the Thermomix

Can I add a yolk

can I add a firm yolk to make it creamier?

: love: very good

very good Mammalu '. great great great. as a return after the Lullyvacanze I try it.

The Simo Pestifera, tigrella, cat's eyes, wife of the raptor, Modenese by adoption, who recognizes herself in Lady Oscar, but always and in any case Bolognese, and who always has a million things to do.


The wine consultant

Finally, even the dishes that you will find published will be accompanied by great wines curated and selected for you by the oenologist Calogero Statella. Calogero, 32 years old born in Catania, is the son of Art, his father Nino Statella is one of the best known someliers on the island as well as one of the greatest Chefs known throughout the Peninsula, who since the times when wine and food he spoke little of it and only interested a few "enthusiasts" and managed to convey to Calogero, his eldest son a great passion for wine.


Video: Μακαρόνια με τόνο και σάλτσα ντομάτας. Ώρα Για Φαγητό με την Αργυρώ. 30112020 (January 2022).