TOMATO TONNATO

Tomato Tonnato image

"Essentially tuna salad put into the blender until it liquefies" is how Melissa Clark described tonnato sauce back in 2012, when she brought this recipe to The Times, with the caveat that "it tastes much better than it sounds." The method is as simple as can be: The sauce is whipped together in a blender (though a food processor would also work), then spread over some fresh tomatoes. It's the best kind of summer meal - fresh and seasonal, easy and packed with flavor.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

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Ingredients

5 tablespoons extra-virgin olive oil
1 three-ounce can imported tuna packed in olive oil, drained and flaked
1/4 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

Steps:

In a blender, combine olive oil, tuna, mayonnaise, capers, lemon juice, anchovies, garlic and 2 tablespoons basil and purée until creamy.
Lay tomatoes out on a platter and spoon sauce over the tops. Season with salt and a generous amount of pepper and garnish with basil leaves. Serve with bread.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 3 grams