Tomato Tonnato

By Melissa Clark

Updated October 16, 2023

Media 1 of 2
Total Time
15 minutes
Rating
5(397)
Comments
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“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.

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Ingredients

Yield:6 to 8 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

9 grams carbs; 6 milligrams cholesterol; 191 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 2 grams fiber; 353 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. 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.

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Ratings

5 out of 5
397 user ratings
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Comments

Carla

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.

MaryM

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!

BobbiInBrooklyn

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.

Ollie

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 Stephens

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

Jennie

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.

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