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When the tomatoes are as good as they are in peak-tomato summer, you really could just slice them thickly; season them with flaky salt, pepper and good olive oil; and call it a dish. But here’s one way to make them even more divine: with a drizzle of tonnato, aka “tuna sauce” in Italian. But let’s call it by its Italian name, because “tuna sauce” really undersells this umami-laden, rich-and-creamy, bright-and-zesty tomato pairing.
This recipe makes a lot of tonnato, and that’s intentional: I want you to have leftovers. Leftovers are the greatest gift you can give yourself as a dinner party host, especially when the leftovers are as versatile as this. Use your leftover tonnato as a dip for crunchy raw vegetables or for fried seafood. Use it as a sandwich condiment – tonnato is incredible on a peak-summer BLT. You could also thin it out slightly with more lemon juice and olive oil and turn it into a Caesar-ish salad dressing. The tonnato options are truly endless.
2 pounds mixed heirloom tomatoes, thinly sliced
1 and 1/2 pounds small tomatoes, such as Campari or cherry tomatoes, halved
kosher salt
3 to 4 lemons
1 clove garlic, peeled
1 (5- to 7-ounce) tin or jar oil-packed tuna, such as Tuscanini
4 oil-packed anchovy fillets
1/2 cup Gefen Mayonnaise, plus more as needed
2 tablespoons Haddar Dijon Mustard
2 tablespoons brined capers, drained
freshly ground black pepper
extra-virgin olive oil, for serving
flaky sea salt, for serving
chile flakes, for serving (optional)
Line a plate with paper towels or a kitchen towel and arrange the tomatoes on top. Season them all over with salt and set aside to drain.
Meanwhile, zest and juice the lemons. You should have two tablespoons of zest and at least one-quarter cup of juice. Transfer the zest and three tablespoons of the juice to a blender or food processor, then grate the garlic into the blender. Drain the tuna and anchovies, but don’t toss the oil. Add the tuna, anchovies, mayonnaise, mustard, capers and a few good grinds of pepper to the blender. Blend the mixture on medium speed until very smooth, a minute or less. With the blender running, slowly drizzle in two tablespoons of the reserved tuna or anchovy oil. Taste the tonnato and season with more lemon juice and salt as needed.
Arrange the tomatoes on a serving platter and pour over as much tonnato as you’d like (I like a lot of tonnato). Drizzle with olive oil, and sprinkle with a bit of flaky salt, more pepper and chile flakes (if using). Serve immediately.
Recipe reprinted from Big Night: Dinners, Parties, & Dinner Parties by Katherine Lewin © 2024. Published by Union Square & Co. Photographs © Emma Fishman.
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