Sardine Tonnato
3 People
195 Cals
Sardine Tonnato
3 People
195 Cals
About the recipe
My Sardine Tonnato is a silky, luxurious take on the classic Italian tonnato sauce — made with humble sardines instead of tuna. Rich, savoury and beautifully smooth, it proves that simple, budget-friendly ingredients can be transformed into something truly elegant. Think pâté-meets-tonnato: creamy, lemony and deeply satisfying.Sardines are one of the most sustainable and nutrient-dense seafood choices, naturally rich in omega-3 fatty acids, high-quality protein and essential vitamins. Blended with hard-boiled eggs, lemon juice and a spoonful of Greek yoghurt this Sardine Tonnato becomes a glossy, spoonable spread that’s perfect for entertaining, grazing boards and purely delicious meals.Serve it with grilled sourdough, crisp vegetables or spooned generously over blanched greens, asparagus or ripe juicy tomato. Inspired by classic Italian flavours yet firmly modern, this Sardine Tonnato is delicious, nourishing and wonderfully affordable — a recipe you’ll come back to again and again.
Nutrition Per Serving
195
Calories
11g
Fat
2g
Saturates
1g
Sugars
270mg
Salt
22g
Protein
2g
Carbs
0.1g
Fibre
Ingredients
- 200 g sardines in olive oil you can also use tuna if you prefer
- 2 hard-boiled eggs
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 - 2 tablespoons of Greek yoghurt or silken tofu or cottage cheese
- pinch of white pepper
EMBELLISHMENTS
- baby cos lettuce leaves
- ripe tomato
- sticky balsamic
- capers
- red onion or spring onion
- olive oil
- blanched green beans
- celery
- good crusty bread or rye
- white cannelini beans
Method
- COMBINE the sardines (or tuna if you prefer), eggs, lemon juice, white pepper and Dijon mustard into a small food processor.
- BLITZ until smooth.
- ADD the Greek yoghurt and blitz again until smooth and silky. Taste and adjust where needed.
- SPOON the tonnato onto a serving platter and accompany with your choice of embellishments. I love baby cos and fresh tomato and a good drizzle of sticky balsamic. Capers and onion go really well too.
- LEFTOVERS can be spread onto rye bread or served with salad and enjoyed for up to 3 days.
Notes & Inspirations
Blend until completely smooth and silky. If the mixture feels too thick, loosen with a teaspoon of water or yoghurt until silky and spoonable.
Spoon onto a plate, swoosh with the back of a spoon, drizzle with olive oil and finish with capers, chopped parsley or chives. Serve with grilled sourdough, crisp crackers or fresh vegetables for dipping.
Toss the Sardine Tonnato through warm short pasta (like rigatoni or penne) with a splash of reserved pasta water to create a creamy, emulsified sauce. Finish with lemon zest, cracked pepper and herbs for a quick, protein-rich meal.
Beautiful spooned over blanched asparagus, green beans or broccolini — very classic tonnato-style — or served alongside roasted cauliflower.
Add white beans when blending to pump up the protein and fibre and turn it into a substantial lunch or dinner.
Keeps well in the fridge for up to 3 days.
