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.
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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.
Nutrition
- 647kcals Calories
- 61g (9.5g saturated) Fat
- 16g Protein
- 5.4g carbs (4.6g sugars) Carbs
- 2.3g Fibre
- 0.7g Salt
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