Tuna “Tonnato” Penne from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
In Italy, this sauce is traditionally served with vitello tonnato, a classic dish of cold braised and sliced veal. I think it’s also delicious tossed with pasta, as here, as well as used a dipping...
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Ingredients
- ⅓ cup (75 ml) heavy cream
- ¾ cup (180 ml) extra-virgin olive oil
- 4 anchovy oil-packed fillets
- ⅓ cup (75 ml) chicken stock
- 1 teaspoon minced garlic
- 3 tablespoons fresh lemon juice
- One 6½-ounce (185-g) can oil-packed tuna, undrained
- Kosher salt and freshly ground white pepper
- ⅓ cup (17 g) minced fresh flat-leaf parsley, plus more for garnish
- 1 pound (455 g) penne, rigatoni, or other medium-shaped pasta
- 1 large egg yolk
- 3 tablespoons drained and chopped capers
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