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Sardine "Tonnato" Spread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sardine tonnato spread is a clever, dairy-free twist on the classic Italian vitello tonnato sauce. By swapping traditional tuna for brisling sardines, the dish gains a deeper, more sophisticated flavour profile that pairs beautifully with the brightness of lemon and the salty punch of capers. It is a wonderfully versatile store-cupboard staple that feels much more luxurious than the sum of its humble parts.

Perfect as a quick savoury snack or an elegant starter, this protein-rich spread works best served on toasted sourdough or crisp rye crackers. As it is naturally dairy-free, it is an excellent choice for those following a restricted diet without compromising on taste. Serve it alongside some crunchy radishes or celery sticks for a fresh, healthy lunch that comes together in mere minutes.

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Ingredients for Sardine "Tonnato" Spread

  • 2 (110g) cans brisling sardines packed in olive oil, drained

  • 60ml mayonnaise

  • 1 tablespoon finely chopped fresh flat-leaf parsley

  • 2 teaspoons drained bottled capers, chopped

  • 1 teaspoon finely grated fresh lemon zest

  • 2 teaspoons fresh lemon juice

  • 1/4 teaspoons black pepper

  • 1/8 teaspoons salt

How to make Sardine "Tonnato" Spread

Mash together all ingredients in a bowl with a fork until combined well.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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