Entrée
Tomato Tonnato
30 minPour 2Nutri-Score C€€
C
30 min
30 minTomato Tonnato
recette de
Lucas Vallecillos
@lucavallsci
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
shallot (finely sliced)Fruits et légumes1 morceau
cider vinegarÉpicerie60 ml
waterAutres60 ml
sugarÉpicerie5 g
saltÉpices2 g- mayonnaise (homemade)Épicerie120 g
tuna in olive oil (drained)Poissons80 g- anchovy filletsPoissons3 morceaux
- capersÉpicerie15 g
lemon (juice of half)Fruits et légumes1 morceau
ripe tomatoes (large, sliced)Fruits et légumes3 morceaux- capers (fried, to finish)Épicerie15 g
- chervil (fresh, to finish)Fruits et légumes5 g
pine nuts (to finish)Fruits à coque et graines15 g
parmesan (shaved, to finish)Produits laitiers20 g
extra virgin olive oil (to finish)Épicerie20 ml
black pepper (to finish)Épices1 g
par portion
Nutrition
587kcal
- Glucides
- 15 g
- Protéines
- 14 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Fry the capers
- Heat a little oil in a frying pan and fry the capers until crisp.
- Drain on paper towel.
- Étape 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.
les plus cuisinées d’abord