10 minutes
A smooth and flavorful Italian sauce made with tuna, mayonnaise, olive oil, and lemon juice.
Oil-packed Tuna, drained
0 oz
teaspoons
cups
tablespoons
1. Pulse Tuna and Salt
Start by pulsing the drained tuna and kosher salt in a food processor until the tuna looks finely shredded and well-mixed with the salt.
2. Add Mayonnaise
Next, add the mayonnaise to the food processor and pulse until the mixture turns creamy.
3. Drizzle Olive Oil and Lemon Juice
With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture appears very smooth and creamy.
4. Adjust Seasoning
Taste the sauce and adjust the seasoning if necessary, adding more mayonnaise, olive oil, or lemon juice to balance the flavors to your liking.
5. Store Sauce
Store the tonnato sauce in the refrigerator for up to one week.
Drizzle the tonnato sauce over seared or grilled fish, such as swordfish or salmon. The robust flavors of the sauce enhance the natural richness of the fish.
Toss cooked pasta, such as spaghetti or fusilli, with the tonnato sauce for a quick and flavorful meal. Add chopped fresh herbs like parsley or basil for an extra burst of freshness.
Instead of serving with veal, as in the classic Vitello Tonnato, use thinly sliced poached or roasted chicken breasts. The chicken's mild flavor pairs beautifully with the tangy sauce.
Incorporate fresh herbs like basil, tarragon, or dill into the sauce. Finely chopped and stirred in at the end, these herbs can bring a fresh, aromatic quality to the sauce. For example, basil can add a sweet, peppery flavor that's great with pasta or bruschetta.
Add fresh herbs such as dill, chervil, or tarragon to the sauce to create a more aromatic version that can brighten up any dish.
Opt for high-quality canned tuna in olive oil, freshly squeezed lemon juice, top-notch anchovy fillets, and capers packed in brine for a richer flavor.
Adjust the balance of tuna, anchovies, capers, and lemon juice to taste for a superior Tonnato. More acidity or saltiness can be added as needed.
Add olive oil in a slow, steady stream while blending to achieve a smooth, creamy sauce. Rescue a split sauce with warm water.
Let the sauce rest in the refrigerator for at least an hour before serving to allow flavors to marry and develop.
Taste and, if necessary, rinse capers and anchovies to control the sauce's seasoning.
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