Entrante
Tomato Tonnato
30 minPara 2Nutri-Score C€€
C
30 min
30 minTomato Tonnato
receta de
Lucas Vallecillos
@lucavallsci
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
shallot (finely sliced)Frutas y verduras1 pieza
cider vinegarDespensa60 ml
waterOtro60 ml
sugarDespensa5 g
saltEspecias2 g- mayonnaise (homemade)Despensa120 g
tuna in olive oil (drained)Pescado80 g- anchovy filletsPescado3 piezas
- capersDespensa15 g
lemon (juice of half)Frutas y verduras1 pieza
ripe tomatoes (large, sliced)Frutas y verduras3 piezas- capers (fried, to finish)Despensa15 g
- chervil (fresh, to finish)Frutas y verduras5 g
pine nuts (to finish)Frutos secos y semillas15 g
parmesan (shaved, to finish)Lácteos20 g
extra virgin olive oil (to finish)Despensa20 ml
black pepper (to finish)Especias1 g
por ración
Nutrición
587kcal
- Carbohidratos
- 15 g
- Proteínas
- 14 g
- Grasas
- 53 g
lo que usará
Utensilios
Bol
Sartén
Varillas
paso a paso
Preparación
- Paso 1
Pickle the shallots
- Slice the shallot thinly and place in a bowl.
- Add the cider vinegar, water, sugar and salt, then mix well.
- Leave to pickle while you prepare the rest.
- Paso 2
Make the tonnato sauce
- In a bowl, combine the mayonnaise, drained tuna, anchovy fillets, capers and lemon juice.
- Whisk until combined but keep it slightly chunky, or blend for a looser sauce.
- Paso 3
Fry the capers
- Heat a little oil in a frying pan and fry the capers until crisp.
- Drain on paper towel.
- Paso 4
Assemble the plate
- Arrange the sliced tomatoes on a plate and season with salt and black pepper.
- Spoon the tonnato sauce over the tomatoes.
- Top with fried capers, chervil, pickled shallots, pine nuts and shaved parmesan.
- Finish with a drizzle of extra virgin olive oil.
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