Tomato Tonnato

 Tomato Tonnato


  • 5 tablespoons extra-virgin olive oil

  • 1 three-ounce can imported tuna packed in olive oil, drained and flaked

  • ¼ cup mayonnaise

  • 2 teaspoons drained capers

  • 2 teaspoons fresh lemon juice

  • 2 anchovy fillets, optional

  • 1 fat garlic clove, smashed and peeled

  • 2 tablespoons tightly packed basil leaves, more for garnish

  • 2 pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges

  • Coarse sea salt

  • Black pepper

  • Crusty bread, for serving


  1. In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.

  2. Lay tomatoes out on a platter and spoon sauce over the tops.

  3. Season with salt and a generous amount of pepper and garnish with basil leaves.

  4. Serve with bread.

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