blend · pan sauce
★ STARRED KITCHENPrep 10 minCreekpoint Tomato Tonnato
Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.
From a starred kitchen.
Ratio
Ingredients
- Tuna — 200 g can tuna steak in olive oil (use oil)
- Anchovy — 4 anchovies, drained (optional)
- Mayo — 4 Tbsp mayonnaise (60 ml)
- Capers — 2 tsp nonpareille capers + 1 Tbsp brine (25 ml)
- Lemon Juice — juice of ½ lemon (15 ml)
- Olive Oil — 1 Tbsp EVOO (15 ml)
- Salt — salt (1 g)
- Pepper — pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Creekpoint Tomato Tonnato wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 4 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).
Originally published as Tomato Tonnato.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Angela Hartnett / Waitrose Dish 2026 (published as “Tomato Tonnato”). Full citation lives in Provenance.