PANTRYFLEX

blend · seafood sauce

★ STARRED KITCHENPrep 10 min

Tonnato Sauce

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

FINISHING SAUCE · SEARED TUNA & ANTIPASTI

In the published recipe, this is the finishing sauce for yellowfin tuna. The same recipe pairs it with Lemon-White Balsamic Vinaigrette, the lemon-balsamic vinaigrette.

Matt Adler's tonnato sauce for seared tuna.

On the jar

TONNATO SAUC

Method
blend
Yield
about 1¾ cups
Ingredients
11

Blender sauce. Cook from the recipe

Ratio

Ratio by volume: Lemon Juice 45 ml, Fish Sauce 2 ml, Hot Sauce 2 ml, Water 25 ml, Olive Oil 110 ml, Vegetable Oil 82 ml, Olive Oil 28 ml
Lemon Juice 45 mlFish Sauce 2 mlHot Sauce 2 mlWater 25 mlOlive Oil 110 mlVegetable Oil 82 ml

Ingredients

  • Tuna125 g
  • Lemon Juice3 Tbsp (45 ml)
  • Egg Yolkabout 1½ yolks (25 g)
  • Saltabout ¾ tsp (5 g)
  • Fish Sauceabout ½ tsp (2 ml)
  • Hot Sauceabout ¼ tsp (2 ml)
  • Pepperabout ¼ tsp (0.5 g)
  • Waterabout 1½ Tbsp (25 ml)
  • Olive Oilabout ½ cup (110 ml)
  • Vegetable Oil⅓ cup (82 ml)
  • Olive Oilabout 2 Tbsp (28 ml)

Method

  1. This sauce needs a blender. The jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Get Tonnato Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

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:

4 kitchens · 3 stars · 4 national awards

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Matt Adler — published sauce recipes in the PantryFlex catalog. Michelin Guide (Cucina Morini); James Beard Best Chef: Mid-Atlantic semifinalist.

Adapted from a Matt Adler recipe (Matt Adler / StarChefs Cucina Morini).

More from this kitchen

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 Matt Adler / StarChefs Cucina Morini (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