Tomato tonnato – Tomatoes with creamy tuna sauce. A vegetarian (pescatarian) take on vitello tonnato.
Tomato tonnato – or tomatoes with tuna sauce – is a glorious summer dish of juicy tomatoes, creamy tuna sauce, crisp bread croutons, capers and fresh basil. A very simple dish that tastes wonderful and looks just as good on the table.
Tomato tonnato is a newer – and by now rather fashionable – take on the Italian classic vitello tonnato, in which thin slices of veal are served with a creamy sauce made from tuna. In this version the meat is swapped for sun-ripened tomatoes – and it really does work. The freshness and sweetness of the tomatoes are a perfect match for the salty, creamy tuna sauce, the capers and the crisp croutons.
This is where it really pays to seek out good tomatoes. I like to use large beef tomatoes, heirloom tomatoes or other big, sun-ripened tomatoes with plenty of flavour. Slice them and let them form the base of the dish – simple and truly beautiful.
I make the tuna sauce with tuna in oil, drained thoroughly. Tuna in oil has a lovely, rich texture, but I don’t use the oil from the tin, as its quality and flavour can vary a great deal from brand to brand. Tuna in spring water works perfectly well too.
The tuna is blended with hard-boiled egg yolks, anchovy fillets, capers, lemon juice, mild olive oil and a little mayonnaise. Mayonnaise isn’t traditional in a classic tonnato sauce, but I find it rounds off the flavour beautifully and gives the sauce an extra smooth, creamy texture. Finally, adjust the consistency with a little extra olive oil or water. It should be silky and creamy – neither too thick nor too thin.
I make the croutons from bread with the crusts cut off. That way you get lovely, airy croutons that turn pleasantly crisp without becoming hard.
Arrange the tomatoes on a platter, spoon the creamy tuna sauce over the top and finish with croutons, capers and plenty of fresh basil. Round it off with freshly ground pepper, flaky salt and, if you like, a little good olive oil. That simple – and simply delicious.
Tomato tonnato is perfect as a small summery starter or as a light lunch with good bread alongside. The tuna sauce can easily be made in advance, and if it thickens a little in the fridge, simply stir in a splash of water before serving.
A truly lovely way to serve summer’s tomatoes – creamy, salty, fresh and crisp all at once.
Tomato tonnato – Tomatoes with tuna sauce
Ingredients
Tuna sauce
- 1 tin tuna in oil, drained
- 2 egg yolks, hard-boiled
- 4 anchovy fillets
- 1 1/2 tbsp capers, drained
- 2 tbsp mild olive oil
- 2 tbsp mayonnaise
- 2 tbsp lemon juice
- Salt and freshly ground pepper
Croutons
- 1/2 day-old white loaf, or 1 baguette
- 2 tbsp olive oil
- Salt
To serve
- 500 g large tomatoes, sliced
- 3-4 tbsp capers, drained
- Fresh basil leaves
- Flaky salt and freshly ground pepper
- Olive oil (optional)
Method
Croutons
- Tear the bread into large chunks – leaving out the crusts. Spread them on a baking tray lined with baking parchment, toss with a little oil and season with salt.
- Bake the croutons in a preheated conventional oven (top and bottom heat) at 200°C for about 18-20 minutes, then leave them to cool.
Tuna sauce
- Put all the ingredients in a mini chopper or similar and blend until you have a smooth, even cream. Season to taste with salt and freshly ground pepper – and a little more lemon if needed. Adjust the consistency too, with more olive oil or a splash of water.
To serve
- Pat the tomato slices dry with a little kitchen paper so they don’t release too much liquid. Divide them between 4 plates.
- Spoon the tuna sauce over the tomatoes, ideally in small dollops that you spread into swirls with the back of a spoon, then scatter the croutons on top.
- Sprinkle with capers and fresh basil leaves, add a little olive oil if you like, and season with freshly ground pepper and a pinch of flaky salt.
Nutrition
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