I will always pick vitello tonnato if I see it on a menu. It is one of my favourite cold italian dishes to eat in summer, very finely sliced roasted veal smothered in silky tonnato sauce (tuna). Perfect for a light meal or an easy starter when hosting a dinner party. It can be prepped in advance and put together when guests arrive. I have served it many times for big dinners. However, this time we’re going to keep things nice and simple, no cooking required. It’s a twist on the classic vitello tonnato, make some noise for tomato tonnato.
If this dish wasn’t so elegantly Italian, I’m sure tinned food haters wouldn’t look past the fact this dish is made with tinned and brined food. The appeal of tomato tonnato for me is in its easiness - it takes approximately 7 minutes to make. The rich & creamy tonnato sauce works beautifully with the acidity of the fresh tomatoes. It looks and feels quite decadent.
Tomato Tonnato
Serves 4
Ingredients:
For the tonnato sauce
A can/ jar of high-quality tuna with its oil (approx 100gr)
1 anchovy fillet (or more, if you like things punchy)
200ml mayonnaise (always better homemade)
A few glugs of olive oil
Juice from 1 lemon
1 tbsp of capers in brine, drained
1 garlic clove (peeled)
1 tspn of ice-cold water
To serve
4 large tomatoes (sliced horizontally)
Salt
Fresh herbs (chives, basil)
1. Make the tonnato sauce. In a blender or food processor, combine all the ingredients, except the water, and blend until the mixture achieves a pale and smooth consistency, The mixture should be thick but pourable.
2. Add ice-cold water and blend for another 10 to 15 seconds until the sauce takes on a slightly glossy texture. If the mixture feels too thick or lumpy, add more ice-cold water, 1 tsp. at a time, until you reach the desired consistency.
3. Transfer the tonnato to a serving bowl, cover tightly with plastic wrap, and transfer to the refrigerator, it can keep for up to 3 days.
4. On a serving platter, arrange a single layer of tomato slices, and dust sparingly with kosher salt. Spoon the tonnato generously over the arranged tomatoes, garnish with the fresh herb of your choice and give it a twist of black pepper.
5. Reserve any remainder tonnato for another day, its delicious slathered on a piece of bread or as a dip for a crudités platter.
For those of you who have never made a mayonnaise, this is the time to do it. You will never go back to store bought mayonnaise afterwards once you realize how simple it is. In a sandwich, with some prawns, over a piece of fish…you will always find a use for it. Practice makes perfect so get your wrists ready for some whipping action.
Ingredients
350ml Vegetable oil (you can also do it with olive oil if has too much flavour and takes over
One egg yolk
One tbsp of Dijon mustard
A pinch of salt and some pepper
Instructions
Whisk the egg yolk and mustard in a large bowl.
Gradually whisk in the oil in a steady stream, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Season with salt and pepper.
Make it your own, add lemon juice, turn it into a tartare sauce, or add siracha to spice it up. Options are endless.
Enjoy the weekend!
Beautiful photo !