Tonnato Sauce

Tonnato is a creamy and tangy sauce made with anchovies, capers, and canned tuna that tastes waaaaay better than it sounds. It’s a Whole30- and keto-friendly sauce that tastes delicious drizzled on veggies and roasted meat!

Okay: what do you think of tonnato? For those of you smiling—high five! And if your nose is wrinkled in anchovy-hating disgust or bafflement, hear me out. I was once in your shoes, but this umami-packed paleo sauce is truly a cinch to make from pantry staples and tastes good on EVERYTHING.

What is tonnato sauce?

If you’ve never tried tonnato sauce, you’re in for a treat! This traditional Italian sauce is made with anchovies, capers, and canned tuna—it sounds wacky, but it tastes so dang good! Plus, this version is rich, savory, Whole30- and keto-friendly, and totally versatile!

How do you use Tonnato Sauce?

This classic Italian sauce is typically paired with chilled poached veal (vitello tonnato) and served as a picnic dish. Sadly, I almost never have poached veal lying around the house, so after I blitz a fresh batch of tonnato, I pour it on crudités (raw vegetables), hard-boiled eggs, sliced heirloom tomatoes, cooked chicken, or steamed vegetables. Or all of the above.

How long does it keep in the fridge?

You can keep the tonnato sauce in a sealed container in the fridge for up to a week. I don’t normally freeze it because the texture gets wonky when you thaw it. Just put it on all the things already!

Time to blend up a batch of tonnato sauce!

Makes 2 cups. Serves 8.

Ingredients:

• 1 (7-ounce) can tuna packed in olive oil, drained
• 2 tablespoons capers, rinsed and drained
• 5 anchovies packed in olive oil, drained
• 3 tablespoons lemon juice
• ½ cup extra virgin olive oil
• ½ cup Paleo Mayonnaise
• Kosher salt
• Freshly ground black pepper

Method:

Start by cracking open a can or jar of your favorite olive-oil packed tuna. Drain it and toss the fish in the blender.

Add two tablespoons of capers…

…and five anchovy filets.

Don’t be afraid!

Grab a large lemon…

…and add the juice (about 3 tablespoons) to the fishies and capers.

Then, pour in the olive oil…

…and the mayonnaise.

Cover the blender and give the ingredients a whirl…

…until a thick and creamy sauce forms.

The consistency should be that of a pourable cream.

Taste for seasoning and adjust with additional lemon juice, salt, and/or freshly ground black pepper as needed.

Now go dip some raw veggies in it…

…or dress up a boring old chicken booby!

Doubters: Try it and let me know what you think.

[Originally posted on May 28, 2013. Updated on January 19, 2020.]

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Tonnato Sauce

Tonnato is a creamy, tangy sauce made with anchovies, capers, and canned tuna. It’s so simple to make and tastes delicious drizzled on veggies and roasted meat! Don’t doubt it, try it!

• 1 can (7-ounces) tuna packed in olive oil (drained)
• 2 tablespoons capers (rinsed and drained)
• 5 anchovies packed in olive oil (drained)
• 3 tablespoons lemon juice
• ½ cup extra virgin olive oil
• ½ cup  paleo mayonnaise
• Diamond Crystal kosher salt  (to taste)
• Freshly ground black pepper (to taste)

1. Dump all the ingredients in a blender and blitz until smooth and creamy.
2. Adjust for seasoning with salt and pepper.
3. The sauce can be kept in a tightly sealed container in the fridge for a about a week.

Once you have a batch of tonnato sauce, pour it on crudités, hard-boiled eggs, sliced heirloom tomatoes, poached or sous vide chicken, or steamed vegetables. It tastes great on everything!

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