Best 8 Tonnato Sauce Recipes

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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



Tonnato Sauce image

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

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

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



Tonnato Sauce image

Categories     Sauce     Blender     Quick & Easy     Mayonnaise     Tuna     Capers     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup mayonnaise
1/2 cup extra-virgin olive oil
a 6-ounce can tuna in olive oil (not drained)
3 anchovy fillets
2 tablespoons fresh lemon juice
3 tablespoons drained capers

Steps:

  • In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.

TONNATO SAUCE



Tonnato Sauce image

Provided by The Hearty Boys

Categories     side-dish

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1/2 (6-ounce) can tuna in olive oil (not drained)
1 anchovy fillet
1 tablespoon fresh lemon juice
2 tablespoons drained capers
Freshly ground black pepper

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



Chicken With Tonnato Sauce image

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

2 tablespoons fresh lemon juice, divided
1 teaspoon dried oregano
3 garlic cloves, minced and divided
24 ounces boneless skinless chicken breast halves
1 tablespoon olive oil
salt & freshly ground black pepper
1/3 cup mayonnaise
2 teaspoons capers
1 anchovy fillet
1 (5 ounce) can tuna in water, drained
4 cups arugula

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)



Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce) image

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

1 cup water
½ cup vegetable broth
½ cup white wine
1 clove garlic
1 teaspoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
5 whole cloves
2 large bay leaves
1 pound "magatello" cut of veal
1 yellow onion, halved
2 large unpeeled potatoes, washed and halved
2 large hard-boiled eggs, diced
1 (3 ounce) can tuna in spring water, drained
2 pieces anchovy fillets
4 teaspoons capers, drained
1 tablespoon extra-virgin olive oil, or more to taste
salt and ground pepper to taste

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)



Vitello Tonnato (Cold Veal With Tuna Sauce) image

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

2 lbs boneless veal roast, tied securely at one inch intervals (a solid cylindrical piece of meat, usually from the leg, with fascia and membranes removed)
2 carrots, peeled and quartered
2 onions, peeled and quartered
1 stalk celery, quartered
2 sprigs fresh parsley
1 bay leaf
4 black peppercorns
water, to cover
1 1/2 cups mayonnaise, preferably homemade (LOL. Just don't use salad dressing)
6 1/2 ounces tuna, preferably packed in oil, drained
2 anchovy fillets, chopped
1/2 small onions or 1/4 cup scallion, chopped
1 teaspoon fresh lemon juice
1/4 cup cold milk, approximately
2 tablespoons small drained capers
1 tablespoon finely chopped parsley (optional)
decorative lemon slice (optional)

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



Tonnato Sauce image

Provided by Food Network

Number Of Ingredients 8

1 (6 1/8-ounce) can solid Italian white tuna packed in water, drained
1/2 cup mayonaise
1/2 cup deglazing liquid
1 tablespoon fresh lemon juice, or to taste
2 garlic cloves, mashed to a paste with 1/8 teaspoon salt
Pinch freshly grated lemon zest
Hot sauce, to taste
1 tablespoon drained capers

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



Tonnato Sauce with Arugula image

Provided by Andrea Albin

Categories     Sauce     Quick & Easy     Mayonnaise     Tuna     Arugula     Capers     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1 (6-to 8-ounces) can light tuna packed in olive oil (preferably Italian)
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup drained capers, divided
4 flat anchovy fillets
3 tablespoons fresh lemon juice
2 tablespoons water
5 ounces baby arugula (12 cups)
Accompaniment: 1 pound thin linguine, cooked and drained, reserving 1 cup cooking water

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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