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Tonnato Sauce

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Tonnato Sauce by Michelle Tam

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

Tonnato Sauce by Michelle Tam

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, hard-boiled eggs, sliced heirloom tomatoes, poached or sous vide chicken, or steamed vegetables. Or all of the above.

Tonnato Sauce by Michelle Tam

It’s seriously good stuff.

Here’s what to gather to make 2 cups of sauce:

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

Dump all the ingredients in a blender and blitz until smooth and creamy. Done.

The sauce can be kept in a tightly sealed container in the fridge for a couple of days.

If you need more instruction and pictures before you’re willing to try this, read on, my skeptical friend.

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