A creamy flavorful sauce with anchovies, capers and tuna, that compliments just about anything it touches.
I am officially out of my own ideas after 5 years of recipe sharing. It’s time to look around for inspiration.
I found this recipe on Nom Nom Paleo. A very popular paleo blog that has a wealth of creative ideas. The original recipe calls for extra olive oil, but I made my mayonnaise with olive oil and decided not to add any extra. I also added a little Dijon mustard for a lovely tang.
This recipe sounds a bit out there, but I am sure you will be very happy that you tried it. It really does taste good (trust those Italians to get it right) and it can be served with any meat or vegetable. It is especially good on steamed cauliflower and broccoli. I would also use this a a dip for vegetables like asparagus, carrots or celery.
For another tasty dressing, try my Cucumber and tomato Salad with Low Calorie Dressing.
To Serve
I served this sauce on chicken with spring greens, cherry tomato’s and diced cucumber. Toss the salad in a bowl and add a tablespoon of the dressing, and drizzle some extra tonnato sauce on the chicken.
To cook the Chicken, just put a little ghee in a hot skillet. Season the diced chicken with freshly ground sea salt and black pepper and a big squeeze of lime juice. Cook the chicken in the hot pan until it is golden on every side. Leave to sit for a few minutes to make sure it is fully cooked inside. Cooking hot and fast keeps the chicken from getting dry and tough, but make sure it is fully cooked in the thickest part.
- ½ Cup Paleo Mayonnaise
- 1 Clove Garlic - Peeled
- 1 Tbs Capers
- 2 Tbs Limd Juice
- 5 Anchovy Filets
- 1 tsp Dijon Mustard
- Freshly Ground Sea Salt and Black Pepper
- Blend ingredients together until smooth and chill.
