Tonnato is a creamy and tangy sauce made with anchovies, capers, and canned tuna that tastes waaaaay better than it sounds. It’s a Whole30- 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, savory, 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 heirloom tomatoes, cooked chicken, or steamed vegetables. Or all of the above.
How long does it keep in the fridge?
You can keep the tonnato sauce in a sealed 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!
Time to blend up a batch of tonnato sauce!
Makes 2 cups. Serves 8.
Ingredients:
- 1 (7-ounce) can tuna packed in olive oil, 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
- Kosher salt
- Freshly ground black pepper
Start by cracking open a can or jar of your favorite olive-oil 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…
…until a thick and creamy sauce forms.
The consistency 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.
[Originally posted on May 28, 2013. Updated on January 19, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and 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 2021).
PRINTER-FRIENDLY RECIPE CARD
Tonnato Sauce
Ingredients
- 1 can (7-ounces) tuna packed in olive oil 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.
Su says
Hi! Can you please suggest a different fish than tuna? I am allergic to tuna. Many thanks!
Michelle Tam says
I’m not sure if you can substitute another fish—maybe tried canned salmon?
Kate says
I’m a believer! Delicious, I’ll try this with everything. Thank you, Michelle!
Kate says
I’m a believer! Incredibly good! I’ll try this with everything.
Lise Main says
Would you have to add additional olive oil if you use tuna in water?
Michelle Tam says
For sure! You drain the tuna so you have to add the additional olive oil.
Monet says
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
Michelle Tam says
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.
Nina says
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.