tonnát

Tonnát is a term used in some culinary contexts to denote a tuna-based preparation that forms the basis of Italian tonnato sauces. The name derives from Italian tonno, meaning tuna, and tonnato, which refers to a preparation in which tuna is blended into a creamy emulsion. In Italian cuisine, tonnato is most famously used in Vitello tonnato, a dish of cold sliced veal served with a mayonnaise-like tuna sauce.

The sauce is traditionally made by emulsifying canned tuna with mayonnaise or egg yolk, olive oil, and sometimes anchovies, capers, lemon juice, and pepper. Some regional variants use pureed tuna with yogurt, crème fraîche, or sour cream instead of mayonnaise. Tonnát sauce is typically cooled and spread over meat or fish, and served cold or at room temperature. It can accompany thinly sliced roast beef or veal, or be used as a dip or spread on bread or crostini. In modern kitchens, chefs experiment with ingredients such as roasted peppers, garlic, or herbs to diversify the flavor profile.

Etymology and history: The name is tied to the Italian tonnato tradition, which originated in northern Italy, especially Piedmont. The dish gained international recognition in the 19th and 20th centuries as Italy’s regional cuisine became widely known. See also Vitello tonnato, tonno, and mayonnaise-based sauces.