I had a beautiful, big tomato that needed to be used quickly, so I made this little dish inspired by the more famous vitello tonnato from the Piemonte region made with thinly sliced veal.
You can have it completely vegetarian by skipping the tuna and the anchovy and adding some finely crumbled nori weed and/or other types of edible algae. And of course vegan-proof if you use vegan mayo.
This tastes at its best if you have some big, fleshy tomatoes like the one I’ve used, but I totally understand if you use some other types of tom. It’s not the season anymore, but you can still find some, imported and even local ones.
To see the video of this little recipe you can go to my Instagram profile.
Tomato tonnato
Serves 1-2
1 big fleshy tomato
100 gr. mayonnaise
80 gr. tuna
2 anchovy fillets
3 tablespoons capers
a small bunch of parsley
Put the tuna in a bowl with the anchovy. Mash them finely with a fork.
Chop 2/3rds of the capers coarsely and the parsley finely. Add them to the tuna together with the mayonnaise.
Mix everything well. Add some peppers to taste.
Cut the tomato in big slices, put them on a serving plate.
Spread the tuna mixture over the slices and garnish with the remaining capers and some parsley leaves.
