Tomato Tonnato

5.0(395)

“Essentially tuna salad put into the blender until it liquefies” is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that “it tastes much better than it sounds.” The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It’s the best kind of summer meal — fresh and seasonal, easy and packed with flavor.

by Melissa Clark·published 2012-08-03

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ItalianEasy, Quick, Side Dish

Servings

(6–8)

Total time

15 min

Calories / serving

191 kcal

Ingredients (12)

serves

5 tablespoons extra-virgin olive oilolive-oil
1 three-ounce can imported tuna packed in olive oil, drained and flakedoil
1/4 cup mayonnaisemayonnaise
2 teaspoons drained capers
2 teaspoons fresh lemon juicelemon-juice
2 anchovy fillets, optional
1 fat garlic clove, smashed and peeledclove
2 tablespoons tightly packed basil leaves, more for garnish
2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedgestomato
Coarse sea saltsalt
Black pepperpepper
Crusty bread, for servingbread

Instructions (2 steps)

01In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
02Lay 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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Rich recipe — supports nutrition-aware planning.