Tonnato Sauce

Tonnato Sauce

A creamy Italian tuna sauce with capers and anchovy, classic over cold veal.

Total 40 min Makes 16 oz Calories 145/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Eggs

Tonnato sauce blends oil-packed tuna, mayonnaise, and capers into a rich, savory puree traditionally spooned over thinly sliced cold veal in vitello tonnato. The same sauce works well as a dip for crudités or a spread for sandwiches, offering a briny, umami-packed contrast to simple proteins and vegetables.

Ingredients

  • 2 cans oil-packed tuna, drained (5 ounces each)
  • 1/2 cup mayonnaise
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 3 anchovy fillets
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 clove garlic, peeled
  • 1/4 teaspoon freshly ground black pepper
  • 0 salt, to taste

Method

  1. In a food processor, combine the drained tuna, mayonnaise, olive oil, capers, anchovy fillets, lemon juice, water, and garlic clove.

  2. Process until smooth and creamy, scraping down the sides as needed, about 1 to 2 minutes.

  3. Taste and season with black pepper and salt as needed; if the sauce is too thick, blend in another tablespoon of water to reach a pourable consistency.

  4. Transfer the sauce to a container, cover, and refrigerate at least 30 minutes to let the flavors meld before serving.

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    Tonnato Sauce

    Tonnato sauce blends oil-packed tuna, mayonnaise, and capers into a rich, savory puree traditionally spooned over thinly sliced cold veal in vitello tonnato. The same sauce works well as a dip for crudités or a spread for sandwiches, offering a briny, umami-packed contrast to simple proteins and vegetables.

    40 min 16 oz 145 cal

    Ingredients

    • 2 cans oil-packed tuna, drained (5 ounces each)
    • 1/2 cup mayonnaise
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons capers, drained
    • 3 anchovy fillets
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons water
    • 1 clove garlic, peeled
    • 1/4 teaspoon freshly ground black pepper
    • 0 salt, to taste

    Method

    1. 1

      In a food processor, combine the drained tuna, mayonnaise, olive oil, capers, anchovy fillets, lemon juice, water, and garlic clove.

    2. 2

      Process until smooth and creamy, scraping down the sides as needed, about 1 to 2 minutes.

    3. 3

      Taste and season with black pepper and salt as needed; if the sauce is too thick, blend in another tablespoon of water to reach a pourable consistency.

    4. 4

      Transfer the sauce to a container, cover, and refrigerate at least 30 minutes to let the flavors meld before serving.