Tuna sauce with onions is a simple and tasty preparation, ideal to serve as a cold appetizer, for a buffet, an aperitif or as a side dish, to accompany meat or fish main courses. The preparation is a variant of the classic sauce with tuna and mayonnaise that is prepared for veal with tuna sauce, but with the addition of onion, preferably red onion from Tropea. To mitigate the intense flavour of the onions, they will be cut into slices, blanched in water and seasoned, so as to be softer and more digestible, before being mixed with the mayonnaise and the mix of tuna, capers and anchovies.
You can serve tuna onions for a summer dinner when you want to make a simple but tasty dish and it goes well with different dishes: here’s how to prepare them.
Ready in: 30 minutes
FOR 4 PEOPLE
RED ONIONS OF TROPEA 200 gram
TUNA IN OIL 80 grams
MAYONNAISE 4 tbsp
ANCHOVY FILLETS IN OIL 4
LAUREL 1 leaf
PARSLEY just enough
SALT UP just enough
GROUND BLACK PEPPER as required
Amount per serving
% Daily Value*
Total Fat 11.7g 15%, Saturated Fat 1.8g 9%, Cholesterol 12mg 4%, Sodium 130mg 6%, Total Carbohydrate 5g 2%, Dietary Fiber 0.6g 2%, Total Sugars 2.2g, Protein 5.8g, Vitamin D 0mcg 0%, Calcium 15mg 1%, Iron 0mg 1%, Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare tuna sauce with onions
Clean the onions and cut them into slices (1). Put them in a pan with cold water, add salt, pepper and bay leaves and cook for about twenty minutes from boiling (2). Drain the tuna in a narrow mesh colander (3).
Drain the onions and let them cool. Put the tuna, capers, parsley, anchovy fillets in the mixer and blend everything (4) until creamy. Pour everything into a bowl, add the onions and mayonnaise and stirring gently to blend them well with the rest of the ingredients (5). Cover the bowl with cling film and let it rest in the refrigerator for at least 1 hour. Your Tuna sauce with onions is ready to be served (6).
In our recipe, we used Tropea red onions, with a more delicate and aromatic flavour, but you can replace it with the classic red onions or copper ones: just add a little vinegar in the cooking water, to mitigate the smell. and make them more digestible.
If you have time, prepare a delicious homemade mayonnaise, ready in minutes.
You can keep the tuna sauce with onions in the refrigerator for 2 days covered with cling film.
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