Tomato Tonnato
By GratefulSea
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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