Tonnato Onions

Tonnato onions are a cold dish that can be served as an appetizer or as a side dish. We combine the sweet aroma of onions with the saltiness of tuna, for a surprisingly pleasant result.

Ingredients

• 4 large onions
• 160 g of drained oil-packed tuna
• 2 tablespoons of salted capers
• 1 tablespoon of chopped parsley
• 2 hard-boiled eggs
• 2 tablespoons of mayonnaise
• 1 tablespoon of white wine vinegar
• Salt to taste
• Pepper to taste
• Pitted black olives for garnish (optional)

Preparation

1. Start with cooking the onions. Remove the top of the onions and carefully hollow out the inner stems. Place the onions in a pot of boiling salted water, boiling them for about 10 minutes or until they are just tender. After cooking, drain them and let them cool down.

2. In the meantime, prepare the filling for the onions. Mix the drained and crumbled tuna with the desalinated and chopped capers, parsley, and finely chopped hard-boiled eggs. Add the mayonnaise to bind everything together and season with a pinch of salt and pepper. If the mixture seems too dense, you can add a little white wine vinegar to make it softer.

3. Fill each onion with the tuna mixture, then place them on a serving dish. You can garnish with black olives and a drizzle of extra virgin olive oil if you wish.

4. Let the tonnato onions rest in the refrigerator for at least an hour before serving, so that the flavors meld well together.

Fun Fact

The combination of tuna and mayonnaise is the base of “salsa tonnata,” used also to accompany veal tonnato, a dish from the Piedmont tradition. The version with onions is a fresh and original variant to present a refined and tasty appetizer.

Are you tempted to try this recipe? If you need help or suggestions during the preparation, I am here to help!