Tonnato Sauce

I’m a sucker for a well-composed sauce, because let’s be real a sauce can make or break a dish, and this smoky tonnato will make (and save) several. So what does this magical sauce actually taste like? It’s creamy and bright, salty and briny, slightly acidic yet perfectly balanced, with just a hint of smoke to round it all out. It elevates everything from roasted vegetables to salads, sandwiches, and more. Needless to say… you need to try it.

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 thin slices of 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 and spotlight it deserves.

Yet 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 first.

What You’ll Need for Tonnato

• Smoked Mackerel – Easily one of 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, no soft bones, and the fishy flavor is mild. My absolute favorite is Wild Planet Smoked Mackerel with other options being Patagonia Provisions and Fishwife.
• 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 recipes to use them in, 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

1. 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.

2. 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 salt!? 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.

Frequently Asked Questions

How to Serve Tonnato

So you made the sauce… now what? Check out the below ideas.

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 and chicken.

Salad – The salad featured in the photo below is the perfect combo for this sauce (in this case dressing replacement). Combine frisée, roasted asparagus, jammy eggs, and croutons, and serve it with a generous portion 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.