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Tomato tonnato

Name: Tomato tonnato
Prep time: 10 min
Total time: 10 min
Yield: Serves 2
Ingredients: 1 egg yolk; 145g tin tuna in olive oil, drained; Juice ½ lemon; 100ml extra-virgin olive oil, plus extra to drizzle; 1 tbsp sliced gherkins, plus a splash of their brine; 250g mixed tomatoes, sliced; 2 baby cucumbers, sliced; 1 tbsp pumpkin seeds; 3 dill sprigs; Crusty bread to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 1 Aug 24
Updated: 1 Aug 24

When it’s hot, no one wants to stand in front of a cooker. Instead, make the most of tomatoes when they’re at their peak summer best in this tomato tonnato recipe. It’s ready in 10 minutes and tastes like the best tuna sandwich you’ve ever eaten, in salad form.

Find more heatwave recipes here.

Easy
August 2024

Test kitchen approved

Serves 2
Hands-on time 10 min

Find more heatwave recipes here.

Nutrition: per serving

Calories: 647kcals
Fat: 61g (9.5g saturated)
Protein: 16g
Carbohydrates: 5.4g carbs (4.6g sugars)
Fibre: 2.3g
Salt: 0.7g

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Ingredients

1 egg yolk
145g tin tuna in olive oil, drained
Juice ½ lemon
100ml extra-virgin olive oil, plus extra to drizzle
1 tbsp sliced gherkins, plus a splash of their brine
250g mixed tomatoes, sliced
2 baby cucumbers, sliced
1 tbsp pumpkin seeds
3 dill sprigs
Crusty bread to serve

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Method

Put the egg yolk, tuna and lemon juice in a small food processor or blender and whizz into a paste. With the motor running, gradually drizzle in the oil until it emulsifies into a smooth sauce. Season with salt, pepper and the splash of pickle brine.
Spread the sauce over the base of a serving platter and top with the tomatoes, cucumbers, pumpkin seeds and dill. Finish with a final sprinkle of salt and pepper, plus a drizzle of oil. Eat with crusty bread.