Best 2 Tomato Tonnato Recipes

**Tomato Tonnato: A Culinary Symphony of Italian Flavors**

? Prepare to tantalize your taste buds with Tomato Tonnato, an Italian dish that harmoniously blends the vibrant flavors of tomatoes, tuna, and a creamy sauce. This culinary delight is a symphony of textures and tastes, featuring juicy tomatoes, tender tuna, and a velvety sauce that envelops every bite in a blanket of richness. As you explore the recipes within this article, you'll discover variations that cater to diverse preferences, whether you crave a classic rendition or a contemporary twist. Indulge in the simplicity of the traditional recipe, where ripe tomatoes and tuna are embraced by a luscious mayonnaise-based sauce. Or, embark on a culinary adventure with variations that introduce a symphony of flavors, such as capers, anchovies, and fresh herbs, adding a delightful complexity to the dish.

? In this comprehensive guide to Tomato Tonnato, you'll find a culinary journey that will transport you to the heart of Italian cuisine. With step-by-step instructions and insightful tips, you'll master the art of creating this delectable dish from the comfort of your own kitchen. So, gather your ingredients, don your apron, and prepare to embark on a culinary voyage that will leave your taste buds dancing with joy. Buon Appetito!

Check out the recipes below so you can choose the best recipe for yourself!

TONNATO SAUCE

Tonnato Sauce image

Provided by The Hearty Boys

Categories side-dish

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1/2 (6-ounce) can tuna in olive oil (not drained)
1 anchovy fillet
1 tablespoon fresh lemon juice
2 tablespoons drained capers
Freshly ground black pepper

Steps:

Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.

VITELLO TONNATO

Vitello Tonnato image

Provided by Amanda Hesser

Categories dinner, project, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups dry white wine
1 stalk celery, roughly chopped
1 medium onion, peeled and cut into quarters
1 carrot, roughly chopped
1 leek, white part only, rinsed and chopped
4 sprigs marjoram
4 sprigs thyme
5 cloves garlic, peeled
2 to 2 1/2 pounds veal roast, top round, trussed (it should be no thicker than 3 inches
2 egg yolks at room temperature
Sea salt
2 1/4 cups extra virgin olive oil
5 tablespoons freshly squeezed lemon juice
1 7-ounce can tuna packed in oil
5 anchovy fillets
3 tablespoons capers, drained
Thin slices of lemon, pitted black olives sliced thinly, capers, parsley leaves or anchovy fillets, for garnish

Steps:

In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.

Nutrition Facts : @context http, Calories 875, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 75 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 732 milligrams, Sugar 2 grams

Tips for Making Tomato Tonnato:

- Use ripe, flavorful tomatoes. The better the quality of your tomatoes, the better your tonnato sauce will be. - Don't overcook the tuna. Tuna should be cooked until it is just opaque in the center. Overcooked tuna will be dry and tough. - Use a good quality mayonnaise. The mayonnaise will be the base of your sauce, so it's important to use a brand that you like. - Season the sauce to taste. Add salt, pepper, and lemon juice until the sauce is balanced and flavorful. - Chill the sauce for at least 30 minutes before serving. This will allow the flavors to meld and the sauce to thicken. - Serve the sauce over grilled or roasted chicken or fish, or use it as a dip for vegetables.

Conclusion:

Tomato tonnato is a versatile and flavorful sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. So next time you're looking for a new sauce to try, give tomato tonnato a try. You won't be disappointed!