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I was probably in my early twenties when this sauce first appeared on my culinary radar as ‘vitello tonnato.’ At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn’t make a lot of sense, but I tried it anyway, and have been a fan ever since. I don’t often serve it with the traditional veal, but ironically that’s the only thing I don’t serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Ingredients
- 1 (7 ounce) jar olive oil-packed tuna, oil reserved
- 2/3 cup mayonnaise
- 6 oil-packed anchovy fillets
- ¼ cup extra-virgin olive oil, or more to taste
- 3 tablespoons lemon juice, or more to taste
- 2 tablespoons drained capers
- 1 clove garlic, minced, or more to taste
- 1 pinch cayenne pepper
- salt and freshly ground black pepper to taste
Directions
Step 1
Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 9% |
| Cholesterol7mg | 2% |
| Sodium193mg | 8% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 0% |
| Total Sugars0g | |
| Protein4g | |
| Vitamin C1mg | 7% |
| Calcium7mg | 1% |
| Iron0mg | 2% |
| Potassium40mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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