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Tomato Tonnato
4 colourful tomatoes
For the sauce:
2 eggs
150g tuna, drained
3 anchoy fillets
30g mayonnaise
40g capers
1 tbsp lemon juice
2 tsp caper water
2 tbsp olive oil
Salt and pepper
To serve:
Caperberries
Basil leaves
Serves 4
Cook the eggs for 10 minutes. Drain, peel and leave to cool completely.
Once the eggs are cool, put them in a food processor with the remaining sauce ingredients and blend to a smooth sauce. Adjust the seasoning with salt, pepper and lemon juice. Refridgerate until using (at least 1 hour).
When ready to eat, slice the tomatoes. Spread the tonnato sauce all over the base of a serving platter, top with the slices tomatoes, sprinkle with salt and pepper, then distribute some caperberries and basil leaves all over.
Serve immendiately – with crusty bread or focaccia to mop up the sauce.
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