Tonno Tonnato * Recipe

Prepare and sear

Pat the tuna loin dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Heat 2 tablespoons extra-virgin olive oil in a heavy skillet over high heat until shimmering but not smoking. Sear the tuna 30–45 seconds per side for rare (adjust to 1–1.5 minutes per side for medium rare), turning quickly so all sides get a thin browned crust. The center should remain pink. Remove from pan and let rest on a cutting board for 5 minutes.

Slice

Using a very sharp knife, slice the rested tuna thinly on a bias into 3–4 mm (about 1/8–3/16 inch) slices. Arrange slices in a single layer on a chilled platter or individual plates.

Combine base ingredients

In a food processor or blender, add the drained canned tuna, mayonnaise, rinsed capers, anchovy fillets, lemon juice, and white wine vinegar. Pulse until the mixture is smooth and homogenous, stopping to scrape down the sides as needed.

Emulsify and adjust texture

With the processor running, drizzle in 2 tablespoons olive oil to create a creamy emulsion. If the sauce is too thick for easy spreading, add up to 2 tablespoons neutral oil or water, 1 tablespoon at a time, until you reach a silky, spreadable consistency. Season with 1/4 teaspoon freshly ground black pepper and taste; add a pinch of salt only if needed (anchovies and capers are already salty).

Chill briefly

Transfer the tonnato sauce to a bowl, cover, and refrigerate for at least 20 minutes to let flavors meld. The sauce can be made up to 24 hours ahead; bring back to refrigerator temperature before serving.

Spread: Spoon or pipe a thin layer (about 1–2 tablespoons per serving) of tonnato sauce over each arranged tuna slice or across the center of the platter. You want enough to coat each slice but not overwhelm the tuna.

Garnish: Scatter the reserved capers over the sauced tuna, sprinkle chopped parsley, and add a light drizzle (about 1 teaspoon) of extra-virgin olive oil. Add lemon slices or wedges alongside. Finish with a few flakes of sea salt if desired.

Serve: Serve immediately while the seared tuna is still slightly warm, or cover and chill for a cold starter. Tonno Tonnato is traditionally served as an antipasto; provide crusty bread or crostini on the side if desired.