Tomato Tonnato

Sun-drenched tomatoes and basil in a velvety, lemony tuna sauce with a hint of garlic and the tang of capers.

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Prep Time: 15

Total Time: 15

Course: Appetizer, Dinner, Dips and Spreads, lunch, Side Dish

Cuisine: Italian

Keyword: 15 minute recipes, easy summer recipes, easy summer sides, fresh tomatoes, potluck dishes

Servings:

Calories: 306kcal

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.

Notes

The tuna sauce can be made ahead of time and stored refrigerated.

The sauce is best served at room temperature, or slightly chilled. Remove from the refrigerator and dress the tomatoes 1/2 hour to and hour before serving.

Nutrition

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