How to Make Tonnato Sauce: A Creamy Italian Dream

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Tonnato sauce. It rolls off the tongue like a symphony of Italian flavors, doesn’t it? This creamy, savory sauce, hailing from the Piedmont region of Italy, is traditionally made with tuna, capers, anchovies, and a generous drizzle of olive oil. If you think it sounds delicious, wait until you taste it! The unique blend of savory, salty, and tangy notes makes it a true culinary masterpiece. Whether you’re a seasoned chef or a kitchen newbie, I promise, this tonnato sauce recipe is easy to master. Let’s dive into the creamy depths of this Italian classic together!

What is Tonnato Sauce?

Tonnato sauce, often called “vitello tonnato sauce,” gets its name from the Italian word for tuna, “tonno”. This creamy concoction is traditionally served over thinly sliced cold veal (vitello tonnato) – a classic summer dish in Italy.

But don’t let tradition limit your culinary imagination! Tonnato sauce is incredibly versatile. It’s fantastic with chicken, fish, boiled eggs, or even simply drizzled over roasted vegetables. I’ve even used it as a dip for crusty bread – talk about a flavor explosion!

Ingredients for Your Tonnato Sauce:

For this recipe, you’ll need:

Essentials:

  • 1 can (5 ounces) high-quality tuna packed in olive oil, drained
  • 1/4 cup capers, rinsed and drained
  • 2 anchovy fillets (trust me on this one!)
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon)

Flavor Enhancers:

  • 1 small garlic clove
  • Salt and freshly ground black pepper to taste

Optional Extras:

  • 2 tablespoons mayonnaise (for extra creaminess)
  • Fresh parsley, chopped, for garnish

A few notes on ingredients:

  • Tuna: The quality of tuna significantly impacts the final flavor. I recommend using tuna packed in olive oil for a richer taste.
  • Anchovies: I know, I know. Anchovies might sound scary, but they add a depth of flavor you won’t believe! If you’re truly averse, you can omit them, but I urge you to give them a try.
  • Capers: If you’re not a fan of the briny bite of capers, feel free to reduce the amount or substitute with chopped green olives.

Tools of the Trade:

  • Food Processor or blender
  • Rubber spatula
  • Airtight container for storage

Let’s Make Tonnato Sauce!

  1. Combine Ingredients: In your food processor or blender, add the drained tuna, capers, anchovies, garlic, lemon juice, and a pinch each of salt and pepper.

  2. Blend and Drizzle: Pulse the ingredients a few times to break them down, then start blending while slowly drizzling in the olive oil. Continue blending until the sauce is completely smooth and creamy.

  3. Taste and Adjust: Now, for the best part – tasting! Dip a spoon into your creamy creation and give it a try. Add more salt, pepper, or lemon juice until it sings to your taste buds. If you’d like a richer flavor, you can blend in a tablespoon or two of mayonnaise.

  4. Chill and Serve: Once you’re happy with the flavor, cover the sauce and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully.

Article by Family Cuisine

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