Salsa Tonnata (Italian Tonnato Sauce)
A creamy, savory Piedmontese tuna sauce made with tuna, anchovies, capers, and mayo. Ready in five minutes and delicious on veal, chicken, eggs, vegetables, or bread.
Servings: 6
Calories: 240kcal
Ingredients
- 200 g tuna in olive oil (a 7-oz can), drain but reserve oil to thin the sauce later if needed
- 150 g mayonnaise (about ²/₃ cup) good-quality, at room temperature
- 4 anchovy fillets in oil , drained
- 1 tablespoon capers , drained (or rinsed if salt-packed), plus extra to garnish
- 1 teaspoon fresh lemon juice , plus more to taste
- Freshly ground black pepper , to taste
- 1 –2 tablespoon water or reserved tuna oil , to loosen the consistency (optional)
Instructions
- Drain the tuna, anchovies, and capers well. Bring the mayonnaise to room temperature so it blends smoothly.
- Powerful blenders: add everything at once and blend in short bursts for 20–30 seconds until smooth.
- Standard blenders: Blend the tuna, anchovies, capers, lemon juice and black pepper until you have a smooth paste, scraping down the sides as needed.
- Add the mayonnaise and pulse just until combined — don't over-blend, which can warm the sauce and cause it to split.Check the consistency: it should coat the back of a spoon but still be pourable. Loosen with a little water, lemon juice, or tuna oil if too thick.
- Taste and adjust. The tuna, anchovies, capers, and mayo are all salty, so add salt only sparingly, if at all. Chill at least 30 minutes before serving to let the flavors meld.
Notes
Traditional egg-yolk version (no mayo): For the older Piedmontese style, skip the mayonnaise. Blend the tuna, anchovies, capers, and lemon with 2–3 hard-boiled egg yolks, then drizzle in 60–80 ml (¼–⅓ cup) extra virgin olive oil while blending until creamy. Thin with a spoonful of water or reserved tuna oil if needed.
Storage: Keep in an airtight container in the fridge for up to 5 days. Press plastic wrap onto the surface to prevent discoloration. Freezing isn't recommended — it can separate and turn grainy.
Tuna matters: Solid tuna packed in olive oil gives the richest result. Water-packed works if drained very well, but the sauce will be a little leaner.
Worried about fishy flavor? Worry not! The anchovies dissolve completely and add savory depth, not a fishy taste — don't skip them.
Storage: Keep in an airtight container in the fridge for up to 5 days. Press plastic wrap onto the surface to prevent discoloration. Freezing isn't recommended — it can separate and turn grainy.
Tuna matters: Solid tuna packed in olive oil gives the richest result. Water-packed works if drained very well, but the sauce will be a little leaner.
Worried about fishy flavor? Worry not! The anchovies dissolve completely and add savory depth, not a fishy taste — don't skip them.
Nutrition
Calories: 240kcal | Carbohydrates: 0.3g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 18mg | Sodium: 337mg | Potassium: 86mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg