Tomato Tonnato

Name: Tomato Tonnato
Total time: 15 min
Yield: 6 to 8 servings
Cuisine: italian
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

By Melissa Clark

Updated Oct. 17, 2023

Total Time: 15 minutes
Rating: 5(378)
Comments: Read comments

“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.

Featured in: Never Say ‘No’ to a Tomato Vine

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

5tablespoons extra-virgin olive oil
1three-ounce can imported tuna packed in olive oil, drained and flaked
¼cup mayonnaise
2teaspoons drained capers
2teaspoons fresh lemon juice
2anchovy fillets, optional
1fat garlic clove, smashed and peeled
2tablespoons tightly packed basil leaves, more for garnish
2pounds mixed tomatoes, large ones cut in slices, small ones cut in wedges
Coarse sea salt
Black pepper
Crusty bread, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Make the recipe with us

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

Ratings

5 out of 5

378 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Carla7 years ago

Also, should have mentioned that a can of Ortiz will yield about 3 of the 5 needed tbsp of olive oil. No reason to waste that tuna infused goodness.

MaryM7 years ago

We eat this almost weekly when summer tomatoes start arriving. I use a larger size can of tuna and adjust the other ingredients to taste. Also start with a bed of baby arugula. Add a baguette and YUM!

BobbiInBrooklyn7 years ago

This was seriously delicious! I didn't have tuna so i used drained can of sardines instead and it was fantastic. I was worried the sauce would overwhelm the tomatoes but it was a perfect balance of flavors.

Ollie2 weeks ago

I didn’t have any fresh herbs, so took it in a different direction with smoked paprika. Also used Fage 2% Greek yogurt instead of mayonnaise and less olive oil for a protein-forward version. A+, the rare winning combination of gourmand and jock

Darren Stephens9 months ago

This is fantastic. I've made it multiple times and my girlfriend loves it as much as I do. Anchovies: yes!

Jennie1 year ago

This is so, so, so tasty, even with May supermarket tomatoes. The tonnato sauce is punchy and creamy, flavorful and moreish without smacking you in the face with saltiness. I didn't use anchovies, but I did use an 8 oz (with oil) jar of premium tuna, and arbitrarily increased some of the other ingredients. I doubt you can go far wrong with this formula. Lip-smackingly delicious.

Private comments are only visible to you.