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 Freshlay Farms Golden Yolker® 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 Freshlay Farms Golden Yolker® 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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
