Tonnato Sauce

A smoky twist on tonnato

Warning: If you’re a fan of briny and bright flavors, you might find yourself putting this Tonnato Sauce on everything—and I mean everything. This Tonnato Sauce recipe is a take on the classic Italian condiment which blends anchovies, capers, lemon, and tinned fish into a vibrant sauce that couldn’t be easier to make. It’ll elevate a variety of dishes, from roasted vegetables to salads, sandwiches and more.

WHAT IS TONNATO?

Don’t know what tonnato is ? Don’t worry—neither did I until this year. Tonnato comes from the Italian dish Vitello tonnato, which originates from Northern Italy, specifically Piedmont. The dish consists of thinly sliced cold veal topped with a creamy, fishy, salty, and briny sauce, then finished with capers. It’s an unlikely pairing that just works. This tuna sauce is similar to an aioli, and it wouldn’t be wrong to use it in the same way. Its versatility goes far beyond just Vitello tonnato, and it’s about time this sauce gets the credit it deserves.

Of course, we had to put our own spin on it. Traditional tonnato is made with canned tuna, anchovies, lemon, capers, and mayo, but here, we’re swapping the tuna for tinned mackerel. Why? Because we can. But also because this rich, sustainable fish adds a smoky depth that beautifully complements the briny and acidic flavors. If you’re set on the classic version, feel free to substitute back in tuna, but I highly recommend trying the mackerel version.

WHAT YOU’LL NEED FOR TONNATO

• Smoked Mackerel – Easily in my top five tinned fish. If you haven’t explored tinned fish beyond tuna or maybe canned salmon, I highly recommend starting with mackerel. It has a similarly meaty texture, without the soft bones you might need to work around, and the flavor is just so good. My absolute favorite is Wild Planet Smoked Mackerel it’s meaty, not dry, and has a great smoky flavor without being overpowering. Plus, it’s sustainable! Other great options are Patagonia Provisions and Fishwife.
  
  Substitutions
  • Tuna – You can absolutely swap this back in, as it’s what the recipe traditionally calls for. But really, give the smoked mackerel a try—it takes this sauce to the next level and makes it absolutely addictive.
  • Smoked Salmon – One of my all-time favorites is Fishwife’s Smoked Salmon, which would also work well in this recipe. That is, if you don’t eat it straight from the can before it even makes it to the food processor!
• Mayonnaise – We’re not starting from scratch with egg yolks here. This sauce should be quick and easy to make, without the hassle of emulsifying. (true life: I hate emulsifying mayo)
• Capers – Non-pareil capers are preferred—these are the tiny jarred capers in brine. If you have salt-packed capers, those work too, just be sure to rinse them thoroughly beforehand.
• Lemon Juice – Fresh only!
• Anchovies – Use flat fillet anchovies. You’ll only need three for this recipe, but if you’re looking for other ways to use them, check out my Kale Caesar Salad, Orecchiette with Broccoli Rabe, or even my Lemon Anchovy Pizza.

TOOLS NEEDED

• Food Processor or Blender– Something needs to blend this all together.

HOW TO MAKE TONNATO

Add to Processor –To your food processor toss in the mayo, lemon juice, 2 tablespoons capers, 3 anchovies, and the full tin of smoked mackerel. Make sure you add in the oil or water that the mackerel is sitting in, it will add flavor and also loosen up the sauce. IF your mackerel is stored in only water which I have never come across, but it could happen, add 1 tbsp of a mild extra virgin olive oil.

Process until Smooth – Run the food processor until the sauce comes together and is smooth in consistency or as smooth as you can get it. I typically process mine for 2-3 minutes, but don’t hesitate to run it a bit longer. Depending on the type and brand of tinned fish you use, you may or may not achieve a completely velvety texture, but be sure to process it long enough for everything to blend well.

But what about seasoning!? Both the capers and anchovies are salty so additional seasoning is not needed however taste it, if it needs a little extra add a small pinch of kosher salt.

HOW TO EAT TONNATO?

So you made the sauce… now what? Check out the below ideas. And always if you find a great combo throw it in the comments below.

Roasted or Grilled Vegetables -Drizzle this sauce over your favorite roasted or grilled vegetables for a briny pop and added moisture. Some great options include asparagus, zucchini, eggplant, or even roasted or crispy potatoes.

Sauce for Meats – In addition to the iconic veal from which this tonnato originates, this sauce pairs beautifully with pork or chicken as well.

Salad – The salad featured in the photo below is the perfect combo for this sauce. Which works beautifully as a dressing replacement. Combine frisée, roasted asparagus, jammy eggs, and croutons, and serve it over a generous layer of tonnato. The combination is addictive … I’m warning you!

Some other salads that this sauce would taste great on are my Kale Caesar, Crunchy Kale Salad, or my Brussels Sprouts Salad.

Sandwich Base -Skip plain mayo and use this instead.

STORING/REHEATING

Tonnato can be stored in an airtight container in the fridge for 4-5 days.