Once you taught me anchovy was a seasoning and not an ingredient it has been much easier to add it to my pizza sauce and tapenade. I even put some on my bruschetta. Thank you!
I just made this and it is so lovely! I didn’t have tuna so I used can of sardines and it’s soaked extra virgin olive oil. So good and I ate it with a platter of vegetables. This is gonna be my stable salad dressing :) Thanks chef John !
I was watching a Japanese hair cutting video that used the music in all your videos and i had to come here just to say the sound of the music always reminds me of your videos no matter what, but this particular time my mouth watered as well! loll love your vids, more than i even realized!
I made this over the weekend. I saw CJ break up the tuna and add it to the blender lest. I added it first and didn't break it up nearly as much. The result was difficulty in getting everything to blend. So I recommend following the way it's done in the video. Once made, it is really delicious and great with an aperitif.
OMG why do i watch these things when im hungry...this looks so good! I wish you could get the recipe for that bread too...id love to learn how to make that!
I just had dinner at Bar Tartine last Monday with my family.. We shared the Family Feast which was absolutely divine! They sent us home with a beautiful loaf of their bread and the following day, we went to Tartine Bakery to buy even more baked goods to take home (we live in Chicago!)... I will def try this recipe.. Have you ever thought about using white anchovies in addition to the regular ones? and maybe cut back on the capers a bit since the white anchovies are packed in a vinegar based brine? I may have to try that..
Chef John! I was so looking forward to hearing the crunch of that lovely toasted bread. How disappointing. Other than that this recipe actually looks awesome, I'll have to try it!
Chef, do you like fish sauce? I use red boat fish sauce. it's the best ever. it has nothing but anchovies and salt and it's the best tasting stuff ever. It's like pure anchovy flavor. I use it in my home made mayo with capers, lemon juice, black pepper, cayanne and tuna (hmm...sounds familiar).
I love watching your channel and all the recipes you cook but lately you have been making dishes that I would never make it home please go back to the way you made just regular meals for everyday life
Sorry Chef John, I'm not living you a hateful or silly comment ;) that's a lovely and tasty receipe!!! I'll try it tonight with no mayonaise to see if it works and add it if it doesn't work. Bill Maher posted a video this week called "Explaining Jokes to Idiots". Maybe you should link it somewhere, just in case... Maybe it can help some people here. Thanks for your inspiring videos :)
Honestly I am sick of people that "hate" anchovies that i serve anchovies then proceed to adore a dish made with anchovies because anchovies are fantastic, and yes i ask for food allergens, i am not a monster just a guy who loves anchovies.
Would this be too overpowering with some cubed raw tuna or salmon? And speaking of cubed fish, have you ever given hawaiian poke a try? Might be a neat video!
A TW It isn't really for "no reason". Simple fact of the matter is that San Francisco makes it extremely difficult to develop new housing. End result is a housing shortage. When supply can't meet demand, prices go up.
Dear Chef John, how can an amateur home cook learn to taste if certain foods need more micro-tuning elements when learning new recipes? I'd love to learn to cook Indian food but have no restaurants in my area to compare it to. My "go-tos" are usually salt, pepper and cayenne. For example, How would I know when to add something acidic, aromatic, etc. to improve the flavor?
RIgardener Did you ever get an answer to your question? If not, I suggest taking a food science class at a local university or community college. If there are none in your area, try buying some books by Alton Brown.
Hi Chef John! I'd some amazing bread tonight at the Rural Society Restaurant (Argentina style) in Chicago. I asked the waiter, he said the bread is called Chipa. I looked up TH-cam but most of the videos are in different language. Would you mind show how to me Chipa bread? Thanks in advance.
Just FYI, the sauce is Tonnata with the a. You say tonnato if referred to something like veal: Salsa tonnata (tonnata sauce) , Vitello tonnato (tonnato veal)
Lmao I would rather scrape my eyes out with a dull fork than move to San Fransisco! The breads are so much better here in good ole Southlake, Texas! Great recipe, as always Chef.
Regarding the bread: You can also just move to central or southern Europe and get this kind of bread anywhere. Plus you have the opportunity to learn an other language. Win-win!
Check out the recipe: www.allrecipes.com/Recipe/242311/Tonnato-Sauce/
Once you taught me anchovy was a seasoning and not an ingredient it has been much easier to add it to my pizza sauce and tapenade. I even put some on my bruschetta. Thank you!
"I don't believe that's traditional, but I also don't believe I care" #sassychefjohn
i read it as tomato sauce recipe and was waiting the entire video for a tomato
I did the samething :D
Just woke up read it as tomato also and I looked at thumbnail and I was like wtf, why is it grey not red... Whaat?
Ha me too
haha xD me too
I just made this and it is so lovely! I didn’t have tuna so I used can of sardines and it’s soaked extra virgin olive oil. So good and I ate it with a platter of vegetables. This is gonna be my stable salad dressing :)
Thanks chef John !
Dear Chef John, it’s definitely the best tonnato sauce I’ve ever had. Thank you for sharing shuch a wonderful thing with us.
I'm from SF and miss home, that comment made me happy :)
I was watching a Japanese hair cutting video that used the music in all your videos and i had to come here just to say the sound of the music always reminds me of your videos no matter what, but this particular time my mouth watered as well! loll love your vids, more than i even realized!
WE MADE THIS...IT WAS REALY GREAT ON FRESH CROSTINI WITH A CAESAR..LIKE REALLY GREAT...SO SIMPLE THE GOODNESS SURPRISED US. THX JOHN
I made this over the weekend. I saw CJ break up the tuna and add it to the blender lest. I added it first and didn't break it up nearly as much. The result was difficulty in getting everything to blend. So I recommend following the way it's done in the video. Once made, it is really delicious and great with an aperitif.
You made us wait more than a week for a sauce video! :P
had this all by itself on crostini with salad and white wine....this makes life good
You are hands down my favorite food vlogger!!
OMG why do i watch these things when im hungry...this looks so good! I wish you could get the recipe for that bread too...id love to learn how to make that!
I've been waiting for this ALL week.
Can you please make kettle cooked potato chips I know it's simple but they're so good compared to regular chips
I just had dinner at Bar Tartine last Monday with my family.. We shared the Family Feast which was absolutely divine! They sent us home with a beautiful loaf of their bread and the following day, we went to Tartine Bakery to buy even more baked goods to take home (we live in Chicago!)... I will def try this recipe.. Have you ever thought about using white anchovies in addition to the regular ones? and maybe cut back on the capers a bit since the white anchovies are packed in a vinegar based brine? I may have to try that..
YAY 1,000,000!! Congrats!!
Thanks Chef John! It's 6:30am and all I can think about is eating Tonnato Sauce on crusty bread...
Great recipe! :)
Donal Skehan Hey Donal! :)
Donal Skehan Omg it's Donal!! If Chef John and Donal Skehan are friends then my life is complete.
Good to see you!
Donal Skehan I wonder if this is really donal or his pr manager. It's kind of sad to see promotion lowered down to this level.
lord geoffrey or I can just live happily ever after knowing that chef John and Donal are friends
Okay, made this! it's delicious! Glad I had all the ingredients at hand :) I made it in my mini chop
I love San Francisco , go gators!! It is a beautiful city, so diverse and the food is incredible.
Lol you are so funny. You have convinced me, I will give this sauce a try
Yeah!!! Another recipe from Piedmont, in Italy! My region!! Best to serve with boiled eggs or veal meat!
This looks great Chef John! Tell me, how well do you think your homemade tuna conserva recipe would work here? That comes with oil too!
I was thinking the same thing!
Chef John! I was so looking forward to hearing the crunch of that lovely toasted bread. How disappointing. Other than that this recipe actually looks awesome, I'll have to try it!
I love watching your videos, it always looks delicious!
Why do I watch these at 3am... Just makes me eve more hungry xD
Reading this comment 5 years later, at 3AM, completely agreeing.
I just had tonata with roasted asparagus and cured salmon at Spinasse here in Seattle. So delicious.
What stores do you shop at to get your ingredients?
Do you shop at Rainbow Grocery in SF?
***** Most likely Whole Foods. His Garbanzos beans were from there.
***** Pretty sure he shops at Birite too! I think I saw some of his meats from there.
This looks really good!
I love how sassy you are! Lol
"You are the Mr. Roboto of your tonnato." Classic Chef!
Looks delicious! Thank you chef!
The recipe looks good, gonna try this week. BTW It's seem that canyene is ur ultimate ingredient :))))
I always watch your videos and pretend I'm eating your food instead of a sandwich.
Very traditional here in Argentina around holiday season. We serve it with thin sliced cold meat 👌🏻
You're finally back!! Ahaha great recipe once again :) I've been checking back so often for a new vid and it's finally up!! :)
Chef, do you like fish sauce? I use red boat fish sauce. it's the best ever. it has nothing but anchovies and salt and it's the best tasting stuff ever. It's like pure anchovy flavor. I use it in my home made mayo with capers, lemon juice, black pepper, cayanne and tuna (hmm...sounds familiar).
Welcome back Jef Chon, how was your vacation?
I love watching your channel and all the recipes you cook but lately you have been making dishes that I would never make it home please go back to the way you made just regular meals for everyday life
A homemade blender? What a time to be alive!
Yum! I bet this would be a good condiment to go with a veggie platter.
Katie Cooks and Crafts Yeah, trick those stupids vegetarians!!!
Craig L Well, some vegetarians eat fish. They're called pescetarians. I'm sure they'd tell you, and ask what they can eat.
Katie Cooks and Crafts Tonnato sauce & natto should taste great together-- they rhyme.
Damian Rhea Oh no..oh nooo, people might actually try it.
Binge watch Chef John and take a drink every time he says “Italian msg”, “freakishly small wooden spoon”, and “fork don’t lie”.
Sorry Chef John, I'm not living you a hateful or silly comment ;) that's a lovely and tasty receipe!!! I'll try it tonight with no mayonaise to see if it works and add it if it doesn't work. Bill Maher posted a video this week called "Explaining Jokes to Idiots". Maybe you should link it somewhere, just in case... Maybe it can help some people here. Thanks for your inspiring videos :)
Will def make this
Tonnato Tar Tar Tartine... Wonderful...
yo chef john, how come you use cayenne with everything?
Just to be bacchanalian could I also add some diced sashimi tuna with the beef and add a few drops of sesame seed oil?
4.000 a month is why I don't live San Francisco any more. But CJ is right the breads are fantastic!
Awesome Chef!! :)
Your Chicken Teriyaki is on AllRecipe's main page as the dish of the day.
Hahahhahaha Chef John I freaking love you you make me laugh so much.
Honestly I am sick of people that "hate" anchovies that i serve anchovies then proceed to adore a dish made with anchovies because anchovies are fantastic, and yes i ask for food allergens, i am not a monster just a guy who loves anchovies.
One thing I've learned from chef john... Cayenne is a necessity
Amazing 😀
Love the humor...
Had me crackin up haha
"I don't believe it's traditional, but I also don't believe I care" such a baws
I want to make this, but I don't like fish or mayonnaise. Suggestions?
;)
IceDragon978 Yeah. Don't make it. Go eat your Quarter Pounder.
Chef, where do you think we can find the best meats in San Francisco?
I hate Mayo, and heard that cottage cheese is a good substitute. What do you think Mr. John?
First time making it. Added very thinly sliced red paprika and onion and dill on top.
Very funny video, Chef John. Thanks for making me laugh today. 🌹
Looks good as always. I wish I could appreciate it but I can't stomach cold fish lol
Would this be too overpowering with some cubed raw tuna or salmon? And speaking of cubed fish, have you ever given hawaiian poke a try? Might be a neat video!
My girl asked me what I was doing, i said "Tuna smoothie". she's like "COOL!"
She was disappointed.
Ha, chef John cracks me up every time: Spread some on, then spread a little moron…!
Did you steal that recipe from Rice-A-Roni? As you know, it's the San Francisco treat.
this is bacon it's Bar Tartine.
this is bacon If I did a youtube video with Jamie Oliver, would that make my bacon factor 2?
is there something you dont put Cayenne in chef John
Bay Area represent. I didn't know you were from SF Chef John.
As little as $4000 a month? We aren't as rich as you chef lol
star dust I'm pretty sure that was meant to be sarcastic LOL
star dust As far as I can tell, most people in SF acknowledge that it's overcrowded and that was probably a light jab at the situation.
star dust you must be new here
A TW It isn't really for "no reason". Simple fact of the matter is that San Francisco makes it extremely difficult to develop new housing. End result is a housing shortage. When supply can't meet demand, prices go up.
+1 for being the mr roboto of ur tonnato
Dear Chef John, how can an amateur home cook learn to taste if certain foods need more micro-tuning elements when learning new recipes? I'd love to learn to cook Indian food but have no restaurants in my area to compare it to. My "go-tos" are usually salt, pepper and cayenne. For example, How would I know when to add something acidic, aromatic, etc. to improve the flavor?
RIgardener Did you ever get an answer to your question? If not, I suggest taking a food science class at a local university or community college. If there are none in your area, try buying some books by Alton Brown.
Hi Chef John! I'd some amazing bread tonight at the Rural Society Restaurant (Argentina style) in Chicago. I asked the waiter, he said the bread is called Chipa. I looked up TH-cam but most of the videos are in different language. Would you mind show how to me Chipa bread? Thanks in advance.
Did you say Sandwich Cisco (@3.20:)?
Oh mantap sekali ❤❤
can you make a smelt recipe???
Kind of-sort of an extra fishy caesar dressing? Looks good in any case, will definitively give it a go.
Tonato goes superbly on sliced turkey - for instance turkey leftover from Thanksgiving.
What about tinned tuna in sunflower oil?
Anchovies, Love those little swimmers.
Chef can you make a new surf n turf plz
Steak tartare recipe in the works???
tonnatA
i'm starting to feel correcting chef john is becoming my full time job(also this is served with veal)
you last name is ACTUALLY Rdjfsr
Just FYI, the sauce is Tonnata with the a. You say tonnato if referred to something like veal: Salsa tonnata (tonnata sauce) , Vitello tonnato (tonnato veal)
HAHAHA funny you mention the rent here in SF! I have been hunting for studios and DAMN.
Lmao I would rather scrape my eyes out with a dull fork than move to San Fransisco! The breads are so much better here in good ole Southlake, Texas!
Great recipe, as always Chef.
Yum! I wouldn't blend the tuna though - I'd just break it up & mix it in with the rest of the sauce after blending. I'm a rebel like that.
Regarding the bread: You can also just move to central or southern Europe and get this kind of bread anywhere. Plus you have the opportunity to learn an other language. Win-win!
thank you
Is it possible to substitude the Mayo?
Janike Bolter It is possible to substitute any or all ingredients, but it will taste different.
i don't linke the taste of mayo so i don't mind, übt what can i use? Just anything?
I loled at the Mr Roboto line
Raw beef? I'll pass on that, thank you.
Shilag Don't knock it until you've tried it. One of my favorite special treats.
Try using creme fraiche instead of mayo, makes for a lighter sauce and enhances the flavours more nicley. Also, makes a great fake ceasers dressing
NO EXTRA CHARGE? Thank you, John!!
Not that it matters, but in Italy they still mostly eat this with veal. Italians are not very adventurous with variations on classics.
John please could you do a halloumi stand alone recipe? Grilled or something, I can't find any on TH-cam x
yay san francisco!
Make a Cesar salad dressing video? Please
No cayenne pepper? This isn't the full recipe, he is hiding something from us!
***** 1:53
DoveOfFlames Oh, crap! And I had watched until the end before I made my comment xP
DoveOfFlames Thank goodness! I didn't see it either. I was worried!