From Matt Adler's kitchen · Matt Adler kitchen, _pending
blend · seafood sauce
★ STARRED KITCHENTonnato Sauce
From an award-winning kitchen
Ratio
LEMON JUICE 45COLATURA 2HOT SAUCE 2WATER 25OLIVE OIL 110VEG OIL 82
Ingredients
- TUNA125 g
- LEMON JUICE45 ml
- EGG YOLK25 g
- SALT5 g
- COLATURA2 ml
- HOT SAUCE1.5 ml
- PEPPER0.5 g
- WATER25 ml
- OLIVE OIL109.9 ml
- VEG OIL81.5 ml
- GARLIC OIL27.5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Matt Adler is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin Guide (Cucina Morini); James Beard Best Chef: Mid-Atlantic semifinalist.
Originally published as Tonnato Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Matt Adler / StarChefs Cucina Morini (published as “Tonnato Sauce”). Full citation lives in Provenance.