Tomato tonnato sandwich
The savouriness of tomatoes matches so well with creamy tonnato sauce in this sandwich version of a northern Italian dish. Use the best quality tinned tuna you can find for the mayonnaise-based sauce, as it will make a huge difference to the final result. We add two types of tomatoes, fresh and confit, for a really luxurious sandwich.
Ingredients
Metric
Imperial
- 4 slices of farmhouse-style soft white bread
- 12 confit tomatoes
- 1 ripe tomato, sliced
- 1 tbsp of lilliput capers
Herbed tonnato sauce
- 160g of tuna tinned in olive oil, drained (120g drained weight)
- 2 anchovy fillets
- 3 egg yolks
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 1 tbsp of basil
- 1 tbsp of fresh tarragon
- 150ml of light olive oil
- salt to taste
- freshly ground black pepper to taste
Method
Make the tonnato sauce by combining all the ingredients except the olive oil in a small blender. Whizz to a paste, then stream in the olive oil slowly until you have a smooth sauce. Season with salt and black pepper
- 160g of tuna tinned in olive oil, drained (120g drained weight)
- 2 anchovy fillets
- 3 egg yolks
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 1 tbsp of basil
- 1 tbsp of fresh tarragon
- 150ml of light olive oil
- salt to taste
- freshly ground black pepper to taste
Spread two pieces of bread generously with the tonnato sauce. Top with confit and fresh tomatoes and capers
- 4 slices of farmhouse-style soft white bread
- 12 confit tomatoes
- 1 ripe tomato, sliced
- 1 tbsp of lilliput capers
Spread the other two pieces of bread with more tonnato sauce, then close the sandwiches and cut in half to serve
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