TL;DR: Tonnato sauce is what happens when Italian swagger meets tinned-fish genius. This is the creamy, savory condiment that converts skeptics into evangelists. Born in Piedmont as the backbone of vitello tonnato, it's now the secret weapon for roasted vegetables, sandwiches, deviled eggs, and anything that needs umami punch.

Tonnato sauce is what happens when Italian swagger meets tinned-fish genius.

This is the creamy, savory condiment that converts skeptics into evangelists. Born in Piedmont as the backbone of vitello tonnato, it's now the secret weapon for roasted vegetables, sandwiches, deviled eggs, and anything that needs umami punch. Blended tuna, anchovies, lemon, and mayo create something entirely new—rich without being heavy, briny but balanced, deeply savory without overpowering. Make one batch and spend the weekend discovering a dozen ways it elevates your plate.

🍴 INGREDIENTS: • 1 (6.7-oz) jar olive-oil-packed tuna, drained and oil reserved • ½ cup mayonnaise • 2 oil-packed anchovy fillets • 3 Tbsp. fresh lemon juice • 1 Tbsp. drained capers • 2 Tbsp. cold water • Kosher salt and freshly ground black pepper

🥄 METHOD: 1. Measure ¼ cup oil from the jar of tuna; discard or reserve any remaining oil for another use. (Alternatively, use ¼ cup extra-virgin olive oil.) 2. Purée drained tuna, ¼ cup oil from the jar, mayonnaise, anchovy fillets, lemon juice, capers, and cold water in a blender until smooth. 3. Season tonnato with kosher salt and freshly ground black pepper. 4. Serve at room temperature or refrigerate, airtight, up to 3 days.

Save this for your next roasted vegetable platter. Tag the friend who needs a new sandwich spread.

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