Tonnato Sauce

5.0
(9)

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.

2
2
Prep Time:
15 mins
Total Time:
15 mins
Servings:
16
Yield:
2 cups tonnato sauce

Ingredients

  • 1 (7 ounce) jar olive oil-packed tuna, oil reserved

  • cup mayonnaise

  • 6 oil-packed anchovy fillets

  • ¼ cup extra-virgin olive oil, or more to taste

  • 3 tablespoons lemon juice, or more to taste

  • 2 tablespoons drained capers

  • 1 clove garlic, minced, or more to taste

  • 1 pinch cayenne pepper

  • salt and freshly ground black pepper to taste

Directions

  1. Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

    close up view of sandwiches with Tonnato Sauce, tuna and greens on a white plate
    The Gruntled Gourmand

Nutrition Facts (per serving)

126 Calories
12g Fat
1g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 126
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 7mg 2%
Sodium 193mg 8%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 4g 8%
Vitamin C 1mg 2%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 40mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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