Fr
Recipe

Tomato Plate with Creamy Tuna Dressing

Variety
Capucine
Rosita
The Charmer
The Marquise
Portion
4 portions
Preparation
15 minutes
Cooking Time
None

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!

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

  1. In a blender, purée all the sauce ingredients until smooth and creamy. Season with salt and pepper, then set aside.
  2. 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.