Tonnato sauce, a classic Italian condiment, is a creamy and flavorful sauce that is perfect for a variety of dishes. Made with tuna, anchovies, mayonnaise, capers, and a variety of herbs and spices, tonnato sauce is both savory and tangy, with a rich and creamy texture. Whether you are looking for a simple sauce to serve with grilled fish or a more complex sauce to dress up a pasta dish, tonnato sauce will not disappoint.
Check out the recipes below so you can choose the best recipe for yourself!
TONNATO SAUCE
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.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 192.6 mg, Sugar 0.2 g
TONNATO SAUCE
Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
TONNATO SAUCE
Steps:
- Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.
CHICKEN WITH TONNATO SAUCE
A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
- Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
- Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
- In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
- Arrange arugula on each of 4 serving plates.
- Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Beef Veal
Time 3h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
- Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
- Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
- Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
- Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.
Nutrition Facts : Calories 406 calories, Carbohydrate 38.5 g, Cholesterol 191.5 mg, Fat 12.1 g, Fiber 5.7 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 399.1 mg, Sugar 3.6 g
VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)
There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.
Provided by MariaLuisa
Categories Tuna
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
- Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
- Let cool in the cooking liquid for one hour.
- Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
- Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
- For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
- With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
- For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
- Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
- Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
- If you have more veal you can add another layer; just be sure that all is covered by the sauce.
- (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
- The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
- Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.
Nutrition Facts : Calories 528.7, Fat 32, SaturatedFat 7.8, Cholesterol 153.6, Sodium 713.5, Carbohydrate 21.2, Fiber 1.4, Sugar 6.7, Protein 38.4
TONNATO SAUCE
Provided by Food Network
Number Of Ingredients 8
Steps:
- In a blender or food processor blend tuna, mayonaise, deglazing liquid lemon juice, garlic paste, zest, and hot pepper sauce and stir in capers and salt to taste. Sauce may be made 2 days ahead and chilled, covered. Thin sauce to desired consistency with water.;
TONNATO SAUCE WITH ARUGULA
Provided by Andrea Albin
Categories Sauce Quick & Easy Mayonnaise Tuna Arugula Capers Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Purée tuna with oil from can, mayonnaise, olive oil, 3 tablespoon capers, anchovies, lemon juice, and water in a blender until smooth. Season with salt and pepper.
- Coarsely chop remaining tablespoon capers. Toss hot linguine with sauce, arugula, and capers. Thin with some of cooking water.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your tonnato sauce will taste. Use fresh tuna, mayonnaise, and capers, and make sure your olive oil is extra virgin.
- Don't overcook the tuna: Tuna is a delicate fish, and it can easily become dry and tough if it's overcooked. Cook the tuna just until it's opaque in the center, about 3 minutes per side.
- Chill the sauce before serving: Tonnato sauce is best served chilled. This allows the flavors to meld together and the sauce to thicken up.
- Serve with a variety of accompaniments: Tonnato sauce can be served with a variety of accompaniments, such as boiled eggs, roasted potatoes, or grilled vegetables.
Conclusion:
Tonnato sauce is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for summer gatherings, as it's light and refreshing. With its creamy texture and tangy flavor, tonnato sauce is sure to be a hit with your friends and family.
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