Tonnato Sauce recipe

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Ingredients

1 (7 ounce) jar olive oil-packed tuna, oil reserved
⅔ 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

Nutrition Info

126.3 calories
carbohydrate: 0.7 g
cholesterol: 7 mg
fat: 12 g
fiber: 0.1 g
protein: 4.2 g
saturatedFat: 1.8 g
servingSize: -
sodium: 192.6 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 cups tonnato sauce

Recipe Note

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.

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