Tom Kerridge's Tomato Tonnato with Olives and Capers
The dressing for this salad is inspired by a famous Northern Italian dish called Vitello Tonnato which pairs cold veal with a mayonnaise flavoured with tuna. Here, Tom uses the tonnato dressing with wonderful, locally-grown tomatoes instead of meat and the combination of ingredients is simply fantastico!
Ingredients
Tonnato:
Method
- First, make the tonnato. Put a small pan of water on to boil. When the water comes up to the boil, carefully add the eggs and cook for 10 minutes. Transfer the eggs into a bowl of cold water. Peel them and then separate the whites and the yolks.
- Place the cooked egg yolks, mustard, tuna, garlic and anchovies into a food processor. Blend for around 1 minute or until the mixture is smooth. Add the vinegar and continue to blend whilst adding the extra virgin olive oil. Add the lemon juice and season to taste. Blend again and then transfer to a bowl and stir through the chopped parsley. Put this mixture into the fridge to chill for 30 minutes or so. This will help it thicken up slightly too.
- Heat the light olive oil in a small saucepan over a medium to high heat. Place the capers onto a couple of sheets of paper towel and dry them well. When the oil is hot, add the capers and cook for 2 minutes or until they bloom into flowers. Using a slotted spoon, remove them from the oil, transfer them to a plate lined with paper towel and season with salt.
- Now thickly slice the larger tomatoes and halve any small ones. Then, to assemble the dish, spoon the tonnato mixture onto each of four serving plates, spreading it out evenly from the centre of each plate. Arrange the tomatoes on the tonnato, sprinkle them lightly with salt and then lay the olives, baby capers and basil leaves on top. Finally add a few fried crispy capers to each one. Drizzle with a little olive oil and serve with chargrilled ciabatta alongside.
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Overall Rating:
4.00
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