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.

Tonnato Sauce

mayonnaise

anchovy

extra-virgin olive oil,

lemon juice,

capers

garlic, minced,

cayenne pepper

salt and black pepper

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.


This is great over cold poached chicken or turkey breast! Also great as a dip for pita chips. Love it!

I have seen recipes from Epicurious NY Times Food Network and others. This is the most impressive and delicious recipe for Tonnato Sauce/ Dip. Applause for Chef John. His recipe nails it!

A true classic in Italy. It's great for picnics or special lunches/brunches prepared beforehand and kept cold for up to 2 days in the fridge. Serve cold! The veal cut is usually "magatello" or the top round cut. Top with extra capers! Yum yum! Thank you for sharing this authentic recipe!

Excellent sauce! Great seller, got us out of a creative pinch!

Creamy sauce or dip made from tuna and anchovy fillets.

tonnato sauce

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Cost: $25.09 /serving

Author : Chef John

Ingredients

Instructions

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