Tomato Tonnato
sau-cey
I tried this dish for the first time recently and couldn't stop obsessing cause of how mouthwatering it was. Beefy rich summer tomatoes, a sauce so packed with flavour that you'll be licking your hands for more and crunchy, toasted, oily bread to soak up everything that's left. Tomato tonnato, you are one of my summer highlights!
Servings: 4
Total time: 20 min
For THE tonnato
instructions
1 can tuna*, ca. 190g
20g capers
20ml caper juice
1 tsp grainy mustard
15g olive tapenade
1/2 lemon, juiced
40ml olive oil
salt & pepper
*I used tuna in water, you can also use it with oil, I just felt the sauce was rich enough already
to serve
4 beef steak tomatoes, ideally red, green and yellow
giant or regular capers to serve
freshly cracked black pepper
flakey sea salt
4 thick slices of sourdough
olive oil
In a blender, combine the tuna along with its water or oil, the capers and their pickling liquid, the mustard, olive tapenade, lemon juice, olive oil and pepper and blend until smooth. The capers and tapenade will already make this sauce quite savoury - have a taste and see whether you want to add some salt.
Wash, dry and thinly slice the tomatoes, then lay on a kitchen towel to drain some of their water.
In a big pan, heat some olive oil, then toaste the pieces of bread two at a time, adding a drizzle on oil to the upper side while the bottom side is cooking. Leave them on each side for 3-4 minutes or until they become golden and crunchy.
You can eat this dish two ways: either like an open sandwich or with the bread on the side to scrape up the sauce as you go.
For version one, layer some tomato slices over every piece of bread, slightly overlapping each other. Drizzle the tonnato on top and top the dish with some capers, a pinch of flakey sea salt and black pepper.
For version two, scoop 4 tbsp worth of our precious tonnato onto a plate and evenly distribute it with a spoon. Assemble the tomatoes on top just as in version one and add the other toppings, serving the bread on the side, cut into quarters or thirds. Either way you want to eat this, get your face and hands messy and enjoy.
