Tonnato is a creamy and tangy sauce made with anchovies, capers, and canned tuna that tastes waaaaay better than it sounds. It’s a protein-packed 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, protein-packed, 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 tomatoes, cooked chicken, salads, or steamed vegetables (e.g., green beans). Or all of the above.
How long does it keep in the fridge?
You can keep the tonnato sauce in a sealed airtight 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!
Ingredients
- Tuna packed in olive oil or water, drained: You’ll need a total of 7-ounce of tuna so that may be one or two cans / jars depending on the brand.
- Capers, rinsed and drained
- Anchovy fillets packed in olive oil, drained
- Freshly squeezed lemon juice
- Extra virgin olive oil
- Mayonnaise: You can use homemade mayonnaise or your favorite store-bought variety.
- Diamond Crystal kosher salt
- Freshly ground black pepper
How to make tonnato sauce
Start by cracking open a can or jar of your favorite olive-oil packed tuna or water-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…
…blending until a thick and creamy sauce forms.
The consistency of the tuna sauce 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 about this creamy tuna dip!
More fantastic homemade sauces and dressings
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Tonnato Sauce
Ingredients
- 7 ounces tuna packed in olive oil or water 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
Instructions
- Dump all the ingredients in a blender and blitz until smooth and creamy.
- Adjust for seasoning with salt and pepper.
- The sauce can be kept in a tightly sealed container in the fridge for a about a week.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can you please suggest a different fish than tuna? I am allergic to tuna. Many thanks!
I’m not sure if you can substitute another fish—maybe tried canned salmon?
I’m a believer! Delicious, I’ll try this with everything. Thank you, Michelle!
I’m a believer! Incredibly good! I’ll try this with everything.
Would you have to add additional olive oil if you use tuna in water?
For sure! You drain the tuna so you have to add the additional olive oil.
I just made a batch and LOVE the flavor, and it makes a great addition to most dishes. The only thing is it came out a little grainy instead of creamy…. perhaps I didn’t blend it long enough?? Has this ever happened to you and do you have recommendations on how to fix it?
Thanks!! Monet
The smooth texture is probably due to how powerful your blender is more than anything else. I have a Vitamix and it makes a really creamy sauce. You can try blending longer or adding a little lemon juice to thin it out.
The best way I can describe the flavor is it tastes like a Caesar dressing! Mine came out pretty thick so it’s perfect as a dip with roasted Brussels and broccoli.
This was delicious! I fell in love with vitello tonnato, but it’s always a rare find in restaurants. This sauce tastes exactly like I remember it from authentic Italian places.
The icing on the cake, though, was the comment looking for a tonnato recipe that didn’t include…tonno. If I were allergic to lemons I’m not sure I’d spend my time reading lemon based recipes. There’s always one!!
Thanks 🙂
Well, aren’t you nice! 😐
I had been skeptical, but this is very good!!
I liked it I halved the fat (the 80’s messed with my mind re fat). Next time I’ll add more anchovies and capers and only use oil (no mayo).
I made a mistake & added too much liquid as it came out thin. Any suggestions to thicken it? Thank you!
You can probably add a little more tuna!