Tonnato Chip Dip

Tonnato Chip Dip

Vitello Tonnato: tuna, capers, anchovies, and mayo whirled in a blender then slathered over thin slices of chilled veal. It’s the ultimate Italian picnic feast – served on a hot day in the cool shade of an olive tree. I love this dish for the mere fact that you can take something as special as veal, and disguise it with a sauce made of canned tuna.

Tonnato Chip Dip

So why can’t I flip that formula on its head and take sauce as special as tonnato and serve it on something as simple as a potato chip? After all, as a kid didn’t you peel off the top of your tuna fish sandwich just so you could adorn it with crushed potato chips? You were one smart eight-year-old. You knew that the only thing missing from a tuna fish sandwich was the crunch.

So grab a bag of Ruffles and get ready for a Tonnato chip dip! It’s simply too odd not to adore. GREG

Tonnato chip dip

Tonnata Dip

Print This Recipe Total time Yield 1 ½ cupsPublished

If your food processor is not too large you can use that to puree the ingredients too.

Tonnata Dip


  • 2 (5 oz) cans tuna packed in olive oil (drained)
  • ¼ cup extra-virgin olive oil
  • ¼ cup mayonnaise
  • 2 tablespoon chopped fresh oregano leaves
  • 2 teaspoon capers (rinsed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2–3 anchovy fillets
  • 1 clove garlic (peeled and chopped)
  • 1–2 pinch crushed red pepper flakes (optional)


In a blender combine tuna, olive oil, mayonnaise, oregano, capers, anchovies, garlic, and red pepper flakes (if using). Puree until smooth, stopping as needed to scrape the sides of the blender.

Serve in a shallow bowl with sturdy potato chips for dipping.