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Tomato Tonnato

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Rate this recipe 4.6/5 (7 Votes)

Ingredients

  • 5 Tablespoons extra-virgin olive oil
  • 1 three-ounce can imported tuna packed in olive oil, drained and flaked
  • 1/4 cup mayonnaise
  • 2 teaspoons drained capers
  • 2 teaspoons fresh lemon juice
  • 2 anchovy fillets, optional
  • 1 fat garlic clove, smashed and peeled
  • 2 Tablespoons tightly packed basil leaves, more for garnish
  • 2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges
  • Coarse sea salt
  • Black pepper
  • Crusty bread, for serving

Details

Servings 6
Cooking time 15mins
Adapted from cooking.nytimes.com

Preparation

Step 1

In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.

Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.

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