Tomato Tonnato

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.

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!

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.

This was delicious and a perfect way to use up all the tomatoes from the garden that ripen every day. ( Although I never thought I'd say this, there really is a limit to how many times one can eat tomatoes & fresh mozzarella and still enjoy it! ) Can be a light dinner with the addition of bread. I went heavier on the anchovies, and added chopped Kalamata olives on top along with the basil.

And if it is a cold day where you are, cook a pound or so of a high quality dry pasta for your step one. Then toss the hot cooked pasta with all the ingredients except the mayonnaise and bread in a very large bowl to distribute everything. I also like to add about a cup of roughly chopped Castlevaltrano Olives sometimes for variety. Serve with extra olive oil on the side with the crusty bread and plenty of shaved Parmesan or Feta, but throw the mayo away.

Rather than using a big blender, a stick blender is sufficient for this.

Delicious. The dressing is also wonderful for a weekday pasta salad - garnish with chopped herbs, scallion, red bell pepper, and black olives. (And I throw in some additional coarsely chopped anchovies, since I can never get enough.). This is great in my lunchbox, too.

The recipe is delicious when made as written, but it’s also surprisingly flexible. No imported tuna in olive oil? Bumble bee in water works fine. No fresh basil? Use parsley. No fresh herbs at all? Use dried basil/parsley. No capers? Use chopped olives. No Mayo? Throw in a few egg yolks and some more oil. No lemons? Use wine vinegar. Definitely not authentic but definitely good. I often use this as a fridge clean out meal and dip all odds and ends of veggies in the sauce, aioli style.

Incredibly addictive. A spoonful makes a great mid-afternoon snack. My changes: used a aioli mayo, no additional garlic needed, used whole can of tuna (4 oz drained) and whole 2 oz can of anchovies, no capers, and a tblsp extra olive oil, all of which came out of the cans of fish.

Made this as directed & delicious. Served with boiled baby potatoes & parboiled green beans as well as tomatoes for a more substantial dinner, and surprisingly kid-friendly. Would be excellent with boiled eggs too.

This is absolutely fantastic! Just two suggestions - first, if your blender is not the most powerful, give the solid ingredients a rough chop before adding to the blender. The first time I made this, it didn't get pureed well enough and I got a gigantic chunk of garlic in one bite and then an even larger chunk of anchovy in another. Second, I add either a tablespoon of red wine vinegar or pickle juice and it adds fantastic acid against the fatty tuna.

Delicious and perfect for a heat wave! The tomatoes and the tonnato sauce are a match made in heaven. So much more zing than poached veal! I had leftover homemade basil mayo and used that. I live in Europe, and I think my blender may be on the large size; there was barely enough sauce for my blender to process it. I added a little more lemon juice and a couple of teaspoons of water, to ease the processing,an the sauce was still delicious. (Next time I'll use the small bowl of my food processor.)

Fantastic recipe! Doubled because my can of tuna was 6oz (Tonnino in olive oil, good stuff). Used all the oil before adding additional. Only 2 of us, so half was leftover. Turned it into pasta salad as suggested, which has been lovely lunching/snacking: elbow pasta (generous 1/2lb from dry), chopped marinated artichoke hearts, the leftover heirloom tomatoes (diced & lightly salted with crushed Maldon), crushed red pepper flakes, and sweet peas cooked with the pasta for the final minute. Yum.

Try Tastee-Lee brand tomatoes. This company is large enough to have growing fields from Florida up to Tennessee; so they are always grown in the proper climate.There is no other tomato with as much flavor as this brand. These are better than your heirloom, Ugly or Beefstake. They come packed in 1 lb boxes or loose. I buy them at the local Publix and at Walmart, if I get there early enough. I live on Marco Island.

Why add commercially prepared mayonnaise? If you think an emulsifier is called for, an egg yolk will do - with a little more oil. Pasteurize if you're squeamish, or cooking for folks with compromised immunity.