Starter
Tomato Tonnato
30 minServes 2Nutri-Score C€€
C
30 min
30 minTomato Tonnato
what you need
Ingredients
shallot (finely sliced)Produce1 piece
cider vinegarPantry60 ml
waterOther60 ml
sugarPantry5 g
saltSpices2 g- mayonnaise (homemade)Pantry120 g
tuna in olive oil (drained)Fish80 g- anchovy filletsFish3 pieces
- capersPantry15 g
lemon (juice of half)Produce1 piece
ripe tomatoes (large, sliced)Produce3 pieces- capers (fried, to finish)Pantry15 g
- chervil (fresh, to finish)Produce5 g
pine nuts (to finish)Nuts & seeds15 g
parmesan (shaved, to finish)Dairy20 g
extra virgin olive oil (to finish)Pantry20 ml
black pepper (to finish)Spices1 g
per serving
Nutrition
587kcal
- Carbs
- 15 g
- Proteins
- 14 g
- Fat
- 53 g
what you’ll use
Tools
Mixing bowl
Frying pan
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 3
Fry the capers
- Heat a little oil in a frying pan and fry the capers until crisp.
- Drain on paper towel.
- Step 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.
most cooked first