Chili Crunch Sauce: Tonnato
Creamy tuna, capers, anchovies, and Momofuku Chili Crunch come together in this rich tonnato sauce, served over thinly sliced pork tenderloin for a savory, tangy finish.
Serves 2.
what you'll need
INGREDIENTS
- 1 can (5-7 oz) high-quality tuna packed in oil, drained
- 1/4 cup mayonnaise
- 2 tbsp capers, plus more chopped for garnish
- 4-5 anchovy fillets
- Juice of 1 lemon
- 2 tbsp Momofuku Chili Crunch
- 2-4 tbsp olive oil
- Thinly sliced cold pork tenderloin (or veal, traditionally)
- Fresh parsley, chopped, for garnish
Directions
Combine the tuna, mayonnaise, capers, anchovies, lemon juice, and Chili Crunch in a blender or food processor.
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Blend until smooth and creamy. Add olive oil and a splash of water to help it blend if the mixture is too thick.
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Arrange thinly sliced cold pork tenderloin on a plate and drape the tonnato sauce generously over the top.
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Garnish with chopped capers and parsley.
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what you need from momofuku
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