Tomato Tonnato
the classic Italian tuna sauce is served with tomatoes, fried capers and crispy breadcrumbs
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I’ve been pretty into putting a twist on classic dishes lately. My previous Bacon Amatriciana is one example, as are the Crispy Baked Chicken Wings, and this Tomato Tonnato dish follows that same approach. Tonnato, specifically vitello tonnato, is a true Italian classic. It dates back to the 18th century and was originally a clever way to use up leftover meat. I believe it experienced a bit of a resurgence in the 80s, and lately, I’ve seen modern takes pop up here and there. To me, it’s an elegant dish, but it also feels slightly unusual. Cold boiled veal paired with a blended tuna sauce isn’t exactly the most appetizing combination for most people. But a version with tomatoes, crispy breadcrumbs, and fried capers? That’s definitely something I want to eat. In fact, I could go for it right now as I’m writing this.
My first introduction to tonnato, or tuna sauce, was through Gabrielle Hamilton on Mind of a Chef. She made a Maiale Tonnato, essentially pork with tuna sauce, and even incorporated some octopus braising liquid to poach the pork. While I’m not going that far with the process, I’m putting together what I think is a more approachable version of tonnato, and pairing it with tomatoes. You can (and should!) check out her Maiale Tonnato recipe from Mind of a Chef over on PBS.org
As I mentioned, I want this dish to be approachable. It’s made with pretty common pantry staples. Yes, it’s fishy and a little funky, but it’s so, SO good. Forget the idea of blended tuna—though, to be clear, it is blended tuna—and think of it as an intense, cheese-free version of Caesar dressing. You love Caesar dressing, right? That’s loaded with blended anchovies, and it’s delicious. Trust me, you’ve got to try this at least once! You’ll find yourself making it again and again.
Ok, now onto the recipe…
Ingredients
The Tonnato Sauce
7 oz tuna in oil
5 anchovies
1 C olive oil
3 tbsp lemon juice
1 oz capers
2 tbsp mayonnaise
To Plate
1/2 C panko breadcrumbs
1 oz capers
2-3 tbsp olive oil
2 large tomatoes or equivalent amount of halved cherry tomatoes
Instructions
Start by making the tonnato sauce. In a blender, combine the drained tuna, anchovies, olive oil, lemon juice, capers, mayonnaise, and black pepper. Blend until smooth and creamy. If the mixture is too thick, add a bit more lemon juice to achieve a creamy consistency.
Set the tonnato sauce aside in the fridge to chill while you prepare the breadcrumbs and capers.
Rinse and thoroughly pat the capers dry. In a pan over medium heat, fry the capers in a few tablespoons of olive oil. Cook them until they're crisp and just starting to turn golden. Remove the capers from the pan and drain them on a paper towel.
Using the same oil, fry the panko breadcrumbs. Stir frequently until they are toasted and a deep golden brown. Remove them from the pan immediately to prevent burning.
To assemble, spoon a generous serving of the chilled tonnato sauce onto your serving plate and spread it evenly. Scatter plenty of ripe tomatoes over the sauce, then top with the toasted breadcrumbs, fried capers, and a sprinkle of black pepper. Enjoy!
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Omg YUM!! This is next level with the breadcrumbs!