An easy recipe for the classic Italian tonnato, tuna sauce, but this version is a tomato tonnato. Perfectly ripe tomatoes, creamy tonnato sauce topped with fried capers and crispy beadcrumbs.
For The Tonnato Sauce
7 oz tuna in oil
5 anchovies
1 C olive oil
3 tbsp lemon juice
1 oz capers
2 tbsp mayonnaise
To Plate
panko breadcrumbs, capers, tomatoes
Rinse and thoroughly pat capers dry. In a pan over medium heat, fry the capers in a few tablespoons of olive oil. Cook them until they're crisp and just starting to turn golden.
Using the same oil, fry the panko breadcrumbs. Stir frequently until they are toasted and a deep golden brown. Remove them from the pan immediately to prevent burning.
Spoon tonnato sauce onto your serving plate and spread it evenly. Scatter over tomatoes then top with the toasted breadcrumbs, fried capers, and a sprinkle of black pepper. Enjoy!