Maionese di Tonno E Mandorla

Name: Maionese Di Tonno E Mandorla
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 60 g di tuorli Egg Yolk; 200 ml di olio di vinaccioli Grapeseed Oil; Sale di Cervia semifino (2 g) Salt; 2 gocce di limone (0.2 ml) Lemon Juice; Mezzo cucchiaino di senape (2.5 ml) Dijon Mustard; 100 g di mandorle Almonds; 75 ml di acqua Water; 2 acciughe dissalate Anchovy; 75 g di tonno Tuna; 10 g di capperi Capers; Mezzo cucchiaino di aceto (2.5 ml) White Wine Vinegar

Independent adaptation of a publicly published Matteo Tonin recipe. Not affiliated with, sponsored by, or endorsed by Matteo Tonin.

Maionese Di Tonno from a starred kitchen.

Ratio

Grapeseed Oil 200 mlLemon Juice 0 mlDijon Mustard 3 mlWater 75 mlWhite Wine Vinegar 3 ml

Ingredients

Egg Yolk — 60 g di tuorli
Grapeseed Oil — 200 ml di olio di vinaccioli
Salt — Sale di Cervia semifino (2 g)
Lemon Juice — 2 gocce di limone (0.2 ml)
Dijon Mustard — Mezzo cucchiaino di senape (2.5 ml)
Almonds — 100 g di mandorle
Water — 75 ml di acqua
Anchovy — 2 acciughe dissalate
Tuna — 75 g di tonno
Capers — 10 g di capperi
White Wine Vinegar — Mezzo cucchiaino di aceto (2.5 ml)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Matteo Tonin works in Adriatic seafood at La Buca; credentials include Michelin 1* (La Buca, Cesenatico).

Originally published as Maionese di Tonno e Mandorla.

Adapted from a Matteo Tonin recipe (Matteo Tonin / Reporter Gourmet (carpaccio ricciola)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Matteo Tonin / Reporter Gourmet (carpaccio ricciola) (published as “Maionese di Tonno e Mandorla”). Full citation lives in Provenance.