Charred Broccolini with Tonnato Sauce
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This charred broccolini with tonnato sauce is a vibrant side dish that pairs smoky, crisp-tender broccolini with a rich, creamy tuna-anchovy sauce for a flavor combination that’s unexpectedly bold and delicious. Quick to prepare yet elegant enough for gatherings or weeknight dinners, it brings fresh green veggies to the center of the plate in a way that’s anything but ordinary. The smoky, slightly crisp broccolini balances beautifully with the savory tuna sauce, making this dish perfect as an appetizer, vegetable side, or part of a Mediterranean-style spread. Pair this side with pan-seared whitefish or tenderloin like this roast beef tenderloin with cherry port sauce.
What is Tonnato Sauce?
Tonnato sauce is flavorful blended classic sauce made with canned tuna and anchovies, egg yolks, oil and lemon juice. It may sound odd but give it a chance! The condiment comes from Piedmont in Northern Italy. Tonnato sauce is often served over chilled and poached veal (vitello tonnato) though I opt to serve it over charred broccolini in this recipe.
Why You’ll Love This Recipe
- Bright and savory – Charred broccolini and tangy tonnato sauce make every bite pop.
- Easy but elegant – Simple ingredients come together for an impressive side dish.
- Great with mains – Complements proteins like grilled fish, steak, or chicken.
Key Ingredients in This Recipe
- Broccolini – Broccolini, sometimes referred to as baby broccoli, looks similar to broccoli. They have longer, thinner stems with more sparse florets. The broccolini is blanched to cook it while retaining the bright green color.
- Mayonnaise – Make your own mayonnaise from scratch using my recipe or opt for store-bought as a shortcut. I recommend using regular mayonnaise rather than reduced fat varieties for the best flavor.
- Canned tuna – I prefer to use oil-packed jars of tuna for the rich flavor it adds. Canned or jarred tuna is a great way to easily (and inexpensively) add protein to dishes. While it seems like a strange thing to add to a blended sauce, trust the process!
- Anchovies – They add a subtle, briny flavor – even the pickiest eaters won’t be able to tell they’re in there. I use canned oil-packed anchovies but you can always substitute anchovy paste which lasts longer in the fridge since you can put the cap back on and store them refrigerated. A general rule of thumb is to substitute ½ teaspoon (2.5g) of anchovy paste for every anchovy filet needed.
- Lemon juice – A squeeze of lemon juice helps to brighten up and balance the briny flavors.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the broccolini cool slightly before spooning on the tonnato sauce so the sauce stays thick and creamy instead of loosening or separating from the heat.
Swaps and Substitutions
- Broccolini: Use broccolini or tender broccoli florets if broccolini isn’t available.
- Tuna: Swap with smoked trout or salmon for a different smoky fish note.
- Anchovy: Omit or use a squeeze of Worcestershire sauce if anchovy isn’t on hand.
- Capers: Substitute with chopped green olives for a slightly milder brine.
How to Make Charred Broccolini with Tonnato Sauce (Step-by-step)
In the base of a blender or food processor fitted with the blade attachment add the olive oil, mayonnaise, lemon juice, tuna, anchovies, capers, lemon juice and 1 tablespoon (15g) cold water.
Blend until the sauce is smooth. Season to taste with salt. The tonnato sauce can be made up to 2 days in advance and stored refrigerated in an airtight container.
In a large pot over medium heat, bring 3 quarts (2.8L) of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side. Add the broccolini and cook until bright green and tender, about 2 minutes.
Drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove from the ice bath and pat dry.
Preheat the broiler to high with a rack set in the top third of the oven. Arrange broccolini on an aluminum foil-lined baking sheet. Drizzle the broccolini in the olive oil, tossing to coat then arrange in an even single layer.
Season with salt and pepper then broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes.
Arrange broccolini on a baking sheet and drizzle with ¼ cup of the tonnato sauce. Garnish with parsley leaves.
Other Ways to Use Tonnato Sauce:
- Spoon it alongside a crudité platter with crisp raw vegetables like cucumber for dipping.
- Drizzle it over roasted vegetables such as carrots, asparagus, or green beans.
- Serve it as a rich finishing sauce for seared steak or grilled meats.
- Use it as a dip for warm ciabatta or crusty bread.
- Pair it with hard- or soft-boiled eggs on toast for an easy, savory meal.
How to Char Broccolini in a Skillet
Instead of using the broiler, you can char the broccolini in a cast-iron skillet. Heat the pan over medium-high heat, add the oil, and once hot, add the broccolini. Cook, stirring occasionally, until charred in spots and just tender, about 5 minutes.
How to Serve Charred Broccolini with Tonnato Sauce
- As a side: Plate next to grilled meats or roasted proteins for contrast.
- As part of a platter: Add to antipasto boards with olives, cheeses, and charcuterie.
- Garnished: Finish with extra lemon zest and a drizzle of olive oil for brightness.
How to Store Charred Broccolini with Tonnato Sauce
- Refrigerator: Store leftover broccolini and sauce separately in airtight containers for up to 2 days.
- Reheating: Reheat broccolini in a hot skillet to revive char and warmth.
- Sauce: Keep tonnato sauce chilled and stir before serving.
FAQ – Frequently Asked Questions
You can prepare the sauce ahead, but char the broccolini just before serving for best texture.
Tonnato sauce has rich umami with a tangy, savory profile, which pairs well with mild greens.
Yes, use tender broccoli florets and cook just until lightly charred and crisp-tender.
Yes, this dish is naturally gluten-free as long as all ingredients you use are gluten-free.
Other Recipes to Try
If you loved this twist on a gorgeous vegetable, give the following recipes a try and follow me on Instagram for more updates:
- Roasted Broccolini with Garlic and Red Wine Vinegar
- Bagna Cauda
- Niçoise Salad
- Roasted Miso Butter Asparagus
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Charred Broccolini with Tonnato Sauce
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Ingredients:
For the tonnato:
- ½ cup extra-virgin olive oil
- ½ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces oil-packed tuna filets, drained
- 3 oil-packed anchovy filets
- 2 tablespoons capers
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt, as needed
For the broccolini:
- 1 pound broccolini, bottom ¼” (6mm) stems trimmed
- Kosher salt, as needed
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, as needed
- Flat leaf parsley leaves, for garnish
Instructions:
For the tonnato:
- In the base of a blender or food processor fitted with the blade attachment add the olive oil, mayonnaise, lemon juice, tuna, anchovies, capers, lemon juice and 1 tablespoon (15g) cold water.
- Blend until the sauce is smooth. Season to taste with salt. The tonnato sauce can be made up to 2 days in advance and stored refrigerated in an airtight container.
For the broccolini:
- In a large pot over medium heat, bring 3 quarts (2.8L) of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side. Add the broccolini and cook until bright green and tender, about 2 minutes.
- Drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove from the ice bath and pat dry.
- Preheat the broiler to high with a rack set in the top third of the oven. Arrange broccolini on an aluminum foil-lined baking sheet. Drizzle the broccolini in the olive oil, tossing to coat then arrange in an even single layer.
- Season with salt and pepper then broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes.
- Arrange broccolini on a baking sheet and drizzle with ¼ cup of the tonnato sauce. Garnish with parsley leaves.
Notes:
Nutrition:
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