Tonnato Sauce

Name: Tonnato Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: Mediterranean
Ingredients: ¾ cup oil-packed tuna, drained (180 ml) Tuna; ½ cup Bonito flakes, loosely packed (120 ml) Bonito; about 2 fillets (8 g) Anchovy; 1 small garlic clove, blanched Garlic; about 2 yolks (36 g) Egg Yolk; 2 tbsp capers, rinsed (30 ml) Capers; 1½ tbsp lemon juice (22.5 ml) Lemon Juice; 1 tbsp Dijon mustard (15 ml) Dijon Mustard Mustard; ½ cup neutral oil (120 ml) Neutral Oil; 3 tbsp olive oil (45 ml) Olive Oil; salt, to taste Salt

Independent adaptation of a publicly published Coulson Armstrong recipe. Not affiliated with, sponsored by, or endorsed by Coulson Armstrong.

CONDIMENT · BEETS, VEAL & VEGETABLES

In the published recipe, this is the condiment for golden beets with tonnato.

Armstrong's tonnato sauce for golden beets.

On the jar

TONNATO

Method: blend
Yield: about 1¼ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Tuna 180 mlBonito 120 mlCapers 30 mlLemon Juice 23 mlDijon Mustard Mustard 15 mlNeutral Oil 120 ml

Ingredients

Tuna¾ cup oil-packed tuna, drained (180 ml)
Bonito½ cup Bonito flakes, loosely packed (120 ml)
Anchovyabout 2 fillets (8 g)
Garlic1 small garlic clove, blanched
Egg Yolkabout 2 yolks (36 g)
Capers2 tbsp capers, rinsed (30 ml)
Lemon Juice1½ tbsp lemon juice (22.5 ml)
Dijon Mustard Mustard1 tbsp Dijon mustard (15 ml)
Neutral Oil½ cup neutral oil (120 ml)
Olive Oil3 tbsp olive oil (45 ml)
Saltsalt, to taste

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.

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Companion jar

Tonnato Sauce 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:

3 kitchens · 7 stars · 1 national award

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Coulson Armstrong. Canadian / contemporary. Cited awards include: Top Chef Canada winner S12 (2025).

Adapted from a Coulson Armstrong recipe (Coulson Armstrong / House & Home (golden beets; re-eligible under §1 v2 2026-07-18)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Coulson Armstrong / House & Home (golden beets; re-eligible under §1 v2 2026-07-18) (published as “Tonnato Sauce”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar