Italian
Tomatoes in Tonnato Sauce
by Cucina con Ruben · 548K subscribers on YouTube
Have you ever seen tomatoes in tonnato sauce? No, not veal, but tomatoes! Today we prepare a different dish that breaks the routine but surprises everyone with its classic taste.
- Difficulty
- easy
Ingredients
15 items- 2 pcsPomodori Cuor di BuLarge ripe tomatoes
- 2 pcsHard-Boiled EggsBoiled for 8-9 minutes
- 100 mlWaterFor the sauce
- 1 pcsLemonZest and juice
- Anchovies in Oil2 for the sauce, 2 for garnish
- CapersDrained and rinsed
- Tuna in Oil3 fillets
- Apple Balsamic VinegarApple balsamic vinegar
- SaltTo taste
- PepperTo taste
- OreganoDried oregano
- Olive OilExtra virgin olive oil
- Salt FlakesSalt flakes
- BasilFresh leaves
- 1 pcsPomodoro RossoSmall, firm, diced for brunoise
Method
- Cut the tomatoes into slices about 1 cm thick; remove the stem.
- Grill the tomato slices on a hot grill for about 1 minute per side, until caramelized.
- Prepare the tonnato sauce: in a blender, place the hard-boiled eggs, water (100 ml), lemon zest and juice, and a pinch of salt. Blend until smooth.
- Add the tuna, capers, and anchovies. Blend again until creamy.
- Prepare the garnish: in a bowl, mix whole capers, oregano, grated lemon zest, apple balsamic vinegar, salt flakes, pepper, olive oil, and a small red tomato diced into brunoise. Stir.
- Plate: spread the tonnato sauce on the plate, arrange the grilled tomato slices on top.
- Spoon the garnish over the tomatoes.
- Add fresh basil leaves.
- Cut the remaining anchovies into strips and place on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
