I’ve been pretty into putting a twist on classic dishes lately. My previous Bacon Amatriciana is one example, as are the Crispy Baked Chicken Wings, and this Tomato Tonnato dish follows that same approach. Tonnato, specifically vitello tonnato, is a true Italian classic. It dates back to the 18th century and was originally a clever way to use up leftover meat. I believe it experienced a bit of a resurgence in the 80s, and lately, I’ve seen modern takes pop up here and there. To me, it’s an elegant dish, but it also feels slightly unusual. Cold boiled veal paired with a blended tuna sauce isn’t exactly the most appetizing combination for most people. But a version with tomatoes, crispy breadcrumbs, and fried capers? That’s definitely something I want to eat. In fact, I could go for it right now as I’m writing this.
My first introduction to tonnato, or tuna sauce, was through Gabrielle Hamilton on Mind of a Chef. She made a Maiale Tonnato, essentially pork with tuna sauce, and even incorporated some octopus braising liquid to poach the pork. While I’m not going that far with the process, I’m putting together what I think is a more approachable version of tonnato, and pairing it with tomatoes. You can (and should!) check out her Maiale Tonnato recipe from Mind of a Chef over on PBS.org
As I mentioned, I want this dish to be approachable. It’s made with pretty common pantry staples. Yes, it’s fishy and a little funky, but it’s so, SO good. Forget the idea of blended tuna—though, to be clear, it is blended tuna—and think of it as an intense, cheese-free version of Caesar dressing. You love Caesar dressing, right? That’s loaded with blended anchovies, and it’s delicious. Trust me, you’ve got to try this at least once! You’ll find yourself making it again and again.
Yes, it’s fishy and a little funky, but it’s so, SO good. Forget the idea of blended tuna—though, to be clear, it is blended tuna—and think of it as an intense, cheese-free version of Caesar dressing.
What is Tonnato Sauce?
Tonnato sauce is a creamy Italian sauce, or dressing, that’s made with canned tuna, capers, anchovies, lemon juice, olive oil, and mayonnaise. The sauce is blended until super smooth. It is a super savory sauce, thansk to the tuna, anchovy and caper combo, while the lemon juice adds a refreshing brightness. It’s intensley flavored and tangy and classically is served as a cold sauce over thinly sliced, chilled meat like veal in the classic Vitello Tonnato.
Tonnato sauce is pretty versatile and can also be used as a dip, spread, or dressing. I think it pairs very well with most veggies, and is a great dressing for a big plate of grilled veggies or a spread on toast with a thick slice of tomato.
What is Vitello Tonnato?
Vitello Tonnato is a classic Italian dish consisting of thinly sliced, chilled veal served with a creamy, tangy tonnato sauce. Originally from the Piedmont region in Italy, in the north at the base of teh Alps, it is typically a summer dish since its served cold.
The veal is typically poached, and once cooled sliced thin. It gets arranged in a thin layer on a platter and then topped with lots of tonnato sauce.
Ingredients to Make Classic Tonnato Sauce
- Tuna – Ideally, you want tuna packed in oil for this dish. Opt for a good quality olive oil-packed tuna. I used an Ortiz Tuna with Espelette Peppers because it’s what I had on hand, and since I’m the only one in the house eating it, I decided to treat myself with this splurge. You don’t have to use the same tuna, but try to get a high-quality option.
- Anchovies – I used Fishwife’s anchovies, and they were absolutely delicious. Anchovies are a key seasoning element in this dish, providing much of the saltiness for the sauce. Other great brands include Cento, which is classic and easily available.
- Olive Oil – Use a good extra virgin olive oil, preferably something peppery and flavorful.
- Lemon Juice – This sauce needs acidity, and lemon pairs perfectly with the fish.
- Capers – Whether in brine or salted, make sure to rinse them well to remove any excess salt or brine. Give them a good squeeze to get rid of extra water.
- Mayonnaise – You could go all out and make your own mayo, which I was tempted to do, but since you only need a small amount, store-bought works just fine. I used Hellmann’s because I love it, but Kewpie would also be delicious. Feel free to use your favorite brand. You can even omit the mayo and add a bit more olive oil if you prefer, but the mayo helps keep the sauce emulsified and adds a creamy consistency.
- Black Pepper – Freshly ground black pepper, as always.
The Rest of The Ingredients to Make Tomato Tonnato
- Tomatoes – Use ripe, in-season tomatoes. This recipe was originally made near the end of summer, with the intention of using peak-season tomatoes for the best flavor.
- Breadcrumbs – Panko breadcrumbs are ideal. You could also make your own fresh breadcrumbs and fry them up. This adds a major textural element to the dish, almost like mini croutons. Avoid pre-seasoned or ultra-fine breadcrumbs.
- Capers – More capers! Fry them up until crispy and crunchy—they add so much flavor and texture.
How to Make Tomato Tonnato with Crispy Capers and Fried Breadcrumbs
Make The Tonnato Sauce
Start by making the tonnato sauce. In a blender, combine the drained tuna, anchovies, olive oil, lemon juice, capers, mayonnaise, and black pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more lemon juice to achieve a creamy consistency.
Chill Tonnato Sauce
Set the tonnato sauce aside in the fridge to chill while you prepare the breadcrumbs and capers.
Fry Capers
Rinse and thoroughly pat the capers dry. In a pan over medium heat, fry the capers in a few tablespoons of olive oil. Cook them until they’re crisp and just starting to turn golden. Remove the capers from the pan and drain them on a paper towel.
Fry Breadcrumbs
Using the same oil, fry the panko breadcrumbs. Stir frequently until they are toasted and a deep golden brown. Remove them from the pan immediately to prevent burning.
Serve Tomato Tonnato
To assemble, spoon a generous serving of the chilled tonnato sauce onto your serving plate and spread it evenly. Scatter plenty of ripe tomatoes over the sauce, then top with the toasted breadcrumbs, fried capers, and a sprinkle of black pepper. Enjoy!
What Are Some Other Uses for Tonnato Sauce?
Beef Tonnato
I would argue this is a more approachable dish compared to the classic Vitello Tonnato. Thinly sliced beef can be used in place of chilled veal, then topped with tonnato sauce. Served cold, it’s a great starter or light lunch.
You could also try a beef carpaccio tonnato—using thin slices of pounded raw beef as the base. Delicious.
Tonnato Salad
Think Caesar salad, but with tuna and no parmesan. Drizzle tonnato sauce all over chilled romaine, add plenty of breadcrumbs, and maybe even some crispy chick peas.
Tonnato Pasta
Toss tonnato sauce with pasta and top it with crispy breadcrumbs for a quick, flavorful meal.
Tonnato Crudités
This is my go-to for leftover tonnato sauce—use it as a dip for any fresh veggies you have on hand. Cucumbers, radishes, carrots, endive—anything you’d put on a crudité platter works here. It’s an incredible dip!
Tonnato Tomato Toast
Another easy and delicious way to enjoy those leftovers. Toast some bread, slather it with tonnato sauce, and top with a thick slice of tomato. Add some freshly ground pepper, and you’ve got the perfect snack!
Tomato Tonnato
Equipment
- Blender
Ingredients
The Tonnato Sauce
- 7 oz tuna in oil
- 5 anchovies
- 1 C olive oil
- 3 tbsp lemon juice
- 1 oz capers
- 2 tbsp mayonnaise
To Plate
- 1/2 C panko breadcrumbs
- 1 oz capers
- 2-3 tbsp olive oil
- 2 large tomatoes or equivalent amount of halved cherry tomatoes
Instructions
- Start by making the tonnato sauce. In a blender, combine the drained tuna, anchovies, olive oil, lemon juice, capers, mayonnaise, and black pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more lemon juice to achieve a creamy consistency.
- Set the tonnato sauce aside in the fridge to chill while you prepare the breadcrumbs and capers.
- Rinse and thoroughly pat the capers dry. In a pan over medium heat, fry the capers in a few tablespoons of olive oil. Cook them until they're crisp and just starting to turn golden. Remove the capers from the pan and drain them on a paper towel.
- Using the same oil, fry the panko breadcrumbs. Stir frequently until they are toasted and a deep golden brown. Remove them from the pan immediately to prevent burning.
- To assemble, spoon a generous serving of the chilled tonnato sauce onto your serving plate and spread it evenly. Scatter plenty of ripe tomatoes over the sauce, then top with the toasted breadcrumbs, fried capers, and a sprinkle of black pepper. Enjoy!
