Craving something fresh and fl avourful in just minutes? Try Tomato Tonnato: thin slices of our colourful mama topped with a smooth, savoury tuna sauce made with capers, lemon, anchovies, and mustard. Garnished with caperberries, basil, and shaved Parmesan, this no-cook dish is as gorgeous as it is delicious. Perfect as a starter or a light main, it comes together in 15 minutes and never fails to impress. Simple, fresh, and refined!
Recipe
Tomato Plate with Creamy Tuna Dressing
- Variety
-
Capucine
Rosita
The Charmer
The Marquise - Portion
- 4 portions
- Preparation
- 15 minutes
- Cooking Time
- None
Ingredients
- 2 to 3 “mamas” tomatoes, thinly sliced
- 1 tbsp capers
- 5 to 6 caperberries
- A few basil leaves
- ¼ cup shaved Parmesan
- Freshly ground black pepper, to taste
For the sauce
- 1 can (184 g) white tuna in oil, drained
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 2 anchovy fillets
- 1 tbsp capers
- ½ tsp Dijon mustard
- Salt and pepper, to taste
Steps
- In a blender, purée all the sauce ingredients until smooth and creamy. Season with salt and pepper, then set aside.
- Spread the sauce on a large serving plate, arrange the tomato slices over it, drizzle with more sauce, and top with capers, caperberries, basil, and Parmesan shavings.
Preservation
The sauce keeps for 2 to 3 days in the refrigerator.
Do not freeze.