Sun-kissed Tomatoes with a Velvety Tuna Sauce
Ah, the lazy days of summer have arrived, and with them, the crown jewels of the season: ripe, juicy tomatoes. There’s something almost sacred about this time of year, when the earth gifts us with these vibrant orbs of flavor, each bite a reminder of the sun-soaked days that brought them to life. And what better way to celebrate the tomato’s reign than with a dish that encapsulates its essence – Sliced Tomatoes with Tonnato Sauce.
The Ode to Tonnato: A Tale of Italy and Summer Love
An homage to the classic Italian tonnato, the sauce is a marriage of briny tuna, velvety mayonnaise, zesty lemon, and the whispered promise of capers. It’s a symphony of flavors that dances on your taste buds, a harmonious blend of richness and brightness that will have you wondering why you haven’t been drizzling tuna sauce over everything you eat!
Tomatoes: A Canvas of Color and Taste
Let’s talk about the tomatoes – those voluptuous gems that practically beg to be sliced into thick, juicy rounds. For this dish, don’t limit yourself to just one variety. A medley of heirlooms, beefsteaks, and cherry tomatoes creates a visual masterpiece that’s almost too stunning to eat. Almost. The varying shapes, sizes, and hues are like a work of art on your plate, a tribute to the rainbow of flavors that summer bestows upon us.
Putting It All Together: A Symphony of Flavors
To assemble this masterpiece, begin with the pièce de résistance – the Tonnato Sauce. Spoon a rich, velvety pool of the tuna sauce onto your serving platter, saving a little bit to drizzle over those perfect tomatoes. Next, layer on your tomatoes, slipping in a fresh basil leaf between each slice, creating a beautiful mosaic of colour. Drizzle the remaining sauce over top and finish with some lemon zest and a few capers scattered on the plate. A little fresh basil in the centre to finish it off and you have a dish that is as tasty as it is beautiful!
The Art of Savoring: Crusty Bread and Juicy Reverie
Now, it’s not enough to simply dip your fork into this symphony of flavors. No, my friends, you need crusty bread! The perfect vehicle to mop up every drop of that sauce, and savor the juices that escape the tomatoes in their moment of glory.
As you take that first bite, the bread yielding to the weight of the tomatoes and the silkiness of the sauce, you’ll understand the true meaning of summer. Each mouthful is a tribute to the season, a reminder that good things come to those who wait – who wait for the tomatoes to ripen, for the flavors to meld, for the magic to happen.
So, my fellow food aficionados, as the sun sets on another glorious summer day, gather your tomatoes, whip up that Tuna Tonnato Sauce, and embrace the art of savoring. This dish is more than a meal; it’s a celebration of nature’s bounty, a toast to the summer symphony that plays on our palates. Enjoy every bite, every moment, and remember – the best things in life are meant to be savored.
Ingredients
- 4 large ripe tomatoes heirloom or beefsteak are great options
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil leaves
For the Tonnato Sauce
- 170 gram canned tuna packed, drained
- 100 ml mayonnaise
- 15 ml Dijon mustard
- 30 ml capers drained and rinsed
- 2 anchovy fillets optional, but recommended for extra flavor
- 15 ml lemon juice freshly squeezed
- 1 clove garlic minced
- 30 ml extra virgin olive oil
- 5-6 basil leaves
- Salt and pepper to taste
- Water to thin the sauce, if needed
Instructions
Prepare the Tonnato Sauce
- In a blender or food processor, combine the drained tuna, mayonnaise, Dijon mustard, capers, anchovy fillets (if using), lemon juice, minced garlic, basil leaves and olive oil.
- Blend until smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Taste and adjust seasoning with salt and pepper as needed. Set aside.Refrigerate the sauce if not using right away. Bring back to room temperature, or lightly chilled before serving.
Assemble the Dish
- Wash the tomatoes and slice them into thick rounds, about ½ cm/ ¼ inch thick.
- Spread half of the tuna sauce on the bottom of the serving plate. Arrange the tomato slices on a serving platter, alternating with a fresh basil leaf between each tomato slice. Place a few basil leaves in the centre for garnish.
- Spoon the remaining tonnato sauce generously over the sliced tomatoes.
- Season with a pinch of salt and freshly ground black pepper.
- Garnish with a few capers scattered over top and some lemon zest if desired.