Recipes | Tomato Tonnato

Recipes

Tomato Tonnato

Few recipes are truly original but this twist on the classic vitello tonnato from Ed Smith of Rocket and Squash, using tomatoes as the base instead of roast veal is just inspired.

It comes from his brilliant new book On the Side which, as the title suggests, is all about side dishes. I've already made it 3 times since I got the book a couple of weeks ago which says it all!

Ed writes: This might seem a surprising combination, but a fishy, umami-rich tonnato balances tomatos natural acidity beautifully, punctuated by a sprinkling of salty and sour capers. Ive enjoyed this with veal chops, pork belly, monkfish and cod, and Im sure there are many other fine matches.

Youre likely to have some tonnato sauce left over, but its not efficient to make it in a smaller quantity. Happily, it keeps well for 23 days if covered and refrigerated. Use it to lubricate cold meats or roast lamb or as a flavoured mayonnaise in sandwiches. The tomatoes must be at room temperature and sliced thinly so that theres plenty of cut surface area for the sauce to cling to.

Time needed: 30 minutes to an hour

Serves 6

6 medium (about 500g) tomatoes

2 tablespoons capers

Sea salt and freshly ground black pepper

Tonnato sauce

50g tinned anchovies in oil

160g tinned tuna, drained (120g drained weight)

2 teaspoons fish sauce

1 garlic clove, chopped

2 teaspoons red wine vinegar

3 egg yolks

1 teaspoon Dijon mustard

100g light olive oil

First, make the tonnato sauce. Put the anchovies with their oil, along with all the other sauce ingredients except the olive oil, in a blender or small food processor. Pulse, then blitz for about 1 minute, or until smooth. Add the olive oil in a steady drizzle until the mixture has completely emulsified and is smooth and glossy. Transfer it to a bowl and leave it in the fridge for 30 minutes to an hour. It will firm up a little in that time not essential, but nice.

Spoon 45 tablespoons of the tonnato sauce over a large serving plate. Slice the tomatoes thinly and layer them on top of the sauce. Add a good grind or three of black pepper, and just a little salt (the sauce and capers are themselves quite salty). Sprinkle the capers over the top and serve.

What to drink

I drank an albarino with this on one occasion and a dry rosé on another. Both worked really well, as would most unoaked Italian white wines.

Extract taken from On the Side: A Sourcebook of Inspiring Side Dishes by Ed Smith (Bloomsbury, £20)

Photography © Joe Woodhouse

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