I was first introduced to tonnato sauce one hot summer many years ago, via Melissa Clark. The idea of blending tuna and mayo into a sauce to be served over cold chicken (or veal breast, in the classic preparation, or tomatoes, in Melissa's version) seemed really weird, but one taste and I was hooked. I always make extra, and what I don't eat directly from the jar with a spoon (or, to be honest, my fingers) gets scooped onto crudités or slathered onto crusty bread. There's little it doesn't go with. When I read about this contest, the first thing that popped into my mind was tonnato; something magical happens when you combine great tuna with creamy avocados, and happily, this version exceeded my expectations. I have a feeling we'll turn to it again and again through this long, hot summer, and I hope you'll enjoy it, too.

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