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.

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
16
Yield:
2 cups tonnato sauce
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

126 calories; protein 4.2g; carbohydrates 0.7g; fat 12g; cholesterol 7mg; sodium 192.6mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2017
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! Read More
(2)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/28/2015
This is great over cold poached chicken or turkey breast! Also great as a dip for pita chips. Love it! Read More
(2)
Rating: 5 stars
07/20/2017
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! Read More
(2)
Rating: 5 stars
04/30/2015
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! Read More
(1)
Advertisement
Rating: 5 stars
09/11/2019
Excellent sauce! Great seller, got us out of a creative pinch! Read More
Advertisement