Barbabietola Tonnato – Beet with tuna sauce

27 April 2016

tonnatoFor this recipe, I will make your spirit travel over to Italy. This year I decided to reconnect with my roots and finally start learning Italian properly, and the desire to see and taste everything from this beautiful country grew in me.

My family is originaly from Campania in the south but today I propose a typical dish from the piedmont. Vitello Tonnato it is a dish prepared with thin slice of veal cooked in broth, accompanied by a sauce with tuna, egg, lemon juice, capers and anchovies.

Although I am not a vegetarian, I eat little meat and I wanted to see if I could find the pleasure of Vitello Tonnato, but without the Vitello. I therefore introduce you today a Barbabietola Tonnato. It means beet and tuna. I thought the combination of beautiful colors, cruchinesse of the beet and the softness of the mayonnaise would be intresting.

Buon appetito a tutti ! If you are interested in discovering other little known Italian recipes, leave us a comment and I’d be happy to prepare recipes for you.

Ingredients (2 people):
– 1 Beetroot
– 1 Chioggia Beet
– 10 Large capers
– A handful pine nuts

for the sauce:
– 1 Small bottle of capers
– 1 Egg
– 3 Tbsp Olive oil
– 1 Small can of anchovies
– 1 White tuna
– 1 Plain yoghurt
– 1 Lemon



Mix the tuna, the anchovies and 2 tablespoons of capers.


Add the egg and the olive to obtaine some sort of mayonnaise. You can add the yogurt to make the mixture creamy. It depends on your taste.


Cut thin slices of beet with a mandolin. Alternate between raw and cooked beetroot in order to vary the textures.


On a plate, place the tuna cream


then cover with beet slices.


Add salt, pepper, toasted pine nuts and big capers.



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1 Commentaire

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