Tomato with fermented chilli tonnato sauce
Tonnato sauce with fermented chilli - undeniably moreish, perfect served with tomato and a caper/parsley drizzle - or even just in a sandwich/with bread to mop it all up!
Servings: 4 people
Ingredients
Tonnato sauce
- 1/2 cup mayo
- 100 g canned tuna drained
- 1/2 tbsp capers
- 1 heaped tsp fermented chilli
- 2 tbsp broth – I used chicken broth that I had on hand
- Big pinch of salt
To serve
- Ripe tomatos
- Extra capers
- Olive oil
- Flat leaf parsley
- Bread of your choosing!
Instructions
- Combine all of the ingredients for the tonnato sauce in a blender and blitz until smooth. You can keep this chunkier if you like, or go for a super smooth sauce like I’ve done here. If you’re after a chunkier sauce, omit the chicken broth.
- Make a quick caper/parsley garnish by finely chopping a few small sprigs of parsley (yielding about 1 tbsp) and combining that with 1 tbsp of capers, a pinch of salt and lots of good olive oil.
- Slice the tomatoes into thick rounds and place on kitchen paper to help draw out some of the excess moisture. Season each side with flaky sea salt.
- Add the tonnato sauce to the base of a plate. Top with thick cut slices of tomatoes and drizzle with the caper/parsley mix to garnish.
