Tomatoes in Tonnato
Tonnato is a sauce/condiment of Italian origin that’s made with canned tuna, anchovies, and mayonnaise. From veal to charred vegetables, tonnato lends a salty, creamy component to a variety of dishes. I love it with hard-boiled eggs and plenty of bread for dipping. Here, I’ve used it as a canvas for peak summer tomatoes, which provide a bright counterpoint to the rich sauce. Fresh herbs like chives and basil and a liberal squeeze of lemon juice help liven things up.
1 can tuna, drained
1 clove garlic
½ cup Duke’s mayo
½ teaspoon Dijon mustard
1 teaspoon lemon juice
2 teaspoons olive oil
Salt and pepper to taste
2-3 heirloom tomatoes
1 tablespoon capers
Fresh herbs, like chives and basil, to garnish
1 pinch flaky salt, such as Maldon or J.Q. Dickinson
Combine the first six ingredients in the bowl of a food processor, and process on high to combine thoroughly. Pass through a fine strainer into a bowl, and stir in olive oil (if you used a tuna packed in oil, you may need a little less than 2 tsp). Taste and season with salt and pepper.
Cut tomatoes in thick slices. Spoon some tonnato onto a plate and place tomatoes on top. Add a few swooshes of tonnato on top of the tomatoes, and garnish with capers, herbs, and flaky salt. Serve with bread and enjoy immediately.