I remember the first time I ever tasted this delectable salty, creamy sauce. It was at a friend’s home, where they served a dish called veal tonnato. Poached veal leg was sliced, chilled and then finished with this unique Northern Italian sauce. I never forgot this classic dish it — was the tuna sauce that was truly memorable.
On a recent hot summer day, I thought about how I could use that sauce in another dish. Of course, the juicy, slightly sweet summer tomato drizzled with velvety tonnato sauce seemed like a Seriously Simple dish that would please family and friends. I served this recently and received a resounding, “Yes, please.”
I like to change it up by using delicate heirloom tomatoes with their rainbow of colors. You could also use multi-colored cherry tomatoes, halved, or small tomatoes cut up into small chunks. Adding a bottom layer of arugula or other greens is another possibility. Sometimes I will sprinkle capers or shredded basil leaves on top for a colorful flourish. This sauce is so adaptable. Try it as a dip for raw vegetables, or instead of mayonnaise on your sandwiches. It’s also a lovely accompaniment to simple grilled chicken.
Tomato Tonnato
Serves 6; makes about 1 cup sauce
For the Sauce:
1 (5-ounce) can Italian tuna packed in olive oil (use the oil in the sauce)
1 tablespoon anchovy paste
1 teaspoon grainy Dijon mustard
1 garlic clove, coarsely chopped
3 tablespoons mayonnaise
1/4 cup olive oil
1 tablespoon capers
2 tablespoons lemon juice
Freshly ground black pepper
For the Dish:
1 ripe tomato per person, sliced
Basil leaves, for garnish
1. Combine all the sauce ingredients in a blender or food processor and process until completely smooth. If the sauce is too thick, add a bit of cold water to create a saucy texture.
2. Arrange sliced tomatoes, overlapping on a rectangular platter. You can also place tomatoes on individual salad plates. Drizzle the sauce over the tomatoes and garnish with basil leaves.
Advance preparation: Cover and refrigerate sauce up to four days ahead of using. Bring to room temperature.
