Tomato tonnato - Tomatoes with tuna sauce
Recipe for a glorious tomato tonnato - tomato carpaccio with tuna sauce
Servings 4 servings
Calories 304kcal
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)
Instructions
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
Calories: 304kcal | Carbohydrates: 25g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 500mg | Potassium: 388mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1192IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 2mg