Skip to main content New<> this month
Get the Allrecipes magazine

Tonnato Sauce

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


15 m servings 126
Original recipe yields 16 servings (2 cups tonnato sauce)


{{model.addEditText}} Print
  1. 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.

Nutrition Facts

Per Serving: 126 calories; 12 0.7 4.2 7 193 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

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!

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