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Tomato tonnato salad

Tomato tonnato salad

By Riley Hoang
15’ Prep time
5’ Cook time
20’ Total time
716 Calories
2 Serving

Summary

A vibrant sharing salad of seasonal tomatoes over a silky tuna sauce, with crunch and punch from chicory and crisp capers. try it as part of a spread or a classy starter for 4.
Riley Hoang 0 Followers

Step by Step

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Step 1

Place the tuna and its oil, the anchovies (if using), mayonnaise, caper brine and lemon juice into a blender, then blitz until smooth. Season with black pepper and add 1 tbsp extra virgin olive oil. Blitz again until silky smooth.
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Step 2

Pat the capers dry. Warm ½ tbsp extra virgin oil in a small frying pan over a medium heat. Add the capers and fry for 2 minutes, or until puffed up and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
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Step 3

Pour the tonnato sauce over a large serving plate. Arrange the tomatoes on top, with the chicory around the edge.
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Step 4

Snip over the microgreens or cress, scatter over the crispy capers, then drizzle with the remaining oil and serve with the bread.

Ingredient

  • Lemon
    Lemon
    0.5
  • Mixed baby tomatoes
    Mixed baby tomatoes
    250 grams
  • Mayonnaise
    Mayonnaise
    4 tbsp
  • Extra virgin olive oil
    Extra virgin olive oil
    2.5 tbsp
  • Red chicory
    Red chicory
    140 grams
  • Anchovies in oil
    Anchovies in oil
    4
  • Salad cress
    Salad cress
    1
  • Jar albacore tuna in olive oil
    Jar albacore tuna in olive oil
    200 grams
  • Cooks’ ingredients nonpareille capers
    Cooks’ ingredients nonpareille capers
    2 tsp

Nutrition Facts

View nutrition facts
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