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Preparation 60 min
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Portions
4 people
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Difficulty
Easy
Ingredients All ingredients
- For the shallots in cider vinegar:
- 3 shallots
- 60 milliliters apple cider vinegar
- 60 milliliters water
- 1 table spoon sugar
- A pinch of salt
- For the tuna mixture:
- 120 grammes quality mayonnaise
- 80 grammes quality tuna in olive oil
- 2 table spoon capers in vinegar
- 1 table spoon caper liquid
- 1/2 table spoon lemon juice
- A pinch of Espelette pepper (optional)
- For the garnish:
- 1 table spoon pine nuts
- 1 table spoon capers
- 4 tomatoes or more, depending on preference
- Olive oil
- Fleur de sel
Preparation The tomato tonnato by Caline Chaoul
For the shallots:
- Slice the shallots into rounds (preferably with a mandoline).
- Heat the vinegar, water, sugar, and salt until everything is well dissolved. Pour it over the shallots.
- Place everything in the refrigerator until ready to use (at least 30 minutes).
For the tonnato:
- In a food processor, chop the tuna and the capers.
- Add the caper liquid and lemon juice.
- Add the mayonnaise.
- Refrigerate until ready to serve (at least 30 minutes).
- Fry the well-drained capers in vegetable oil until they burst, then transfer them to paper towels.
- Toast the pine nuts in oil until golden and transfer to paper towels.
To assemble:
- Spread the tuna mixture on a serving dish.
- Slice the tomatoes into half-centimeter rounds and arrange them over the tonnato.
- Lightly season with fleur de sel.
- Drizzle with extra-virgin olive oil.
- Sprinkle with the shallots (keep the rest in a jar in the fridge), then with the capers and pine nuts.
- Serve cold with toasted bread slices. You can also add some shaved Parmesan if you wish.
Recipe tips : Personally, I prefer putting the tonnato sauce under the tomatoes, but placing it on top works just as well.
The tomato tonnato by Caline Chaoul
-
Preparation 60 min
-
Portions
4 people
-
Difficulty
Easy
Ingredients All ingredients
- For the shallots in cider vinegar:
- 3 shallots
- 60 milliliters apple cider vinegar
- 60 milliliters water
- 1 table spoon sugar
- A pinch of salt
- For the tuna mixture:
- 120 grammes quality mayonnaise
- 80 grammes quality tuna in olive oil
- 2 table spoon capers in vinegar
- 1 table spoon caper liquid
- 1/2 table spoon lemon juice
- A pinch of Espelette pepper (optional)
- For the garnish:
- 1 table spoon pine nuts
- 1 table spoon capers
- 4 tomatoes or more, depending on preference
- Olive oil
- Fleur de sel
