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| Pomodoro allo Tonnato (Heirloom tomato with Tuna Sauce) |
| 6-8 Servings |
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| Ingredients |
3 or 4 medium Cherokee or other fabulous tomato
caperberries for garnish
mixed baby greens for garnish
quality extra-virgin olive oil
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| Ingredients: Pesto |
| 1 lb basil |
| Ingredients: Tuna Sauce |
1 6-oz can white albacore tuna, oil or water packed
1/2 C mayonnaise
2 T capers, minced
2 T shallot or red onion, minced
2 T lemon juice
1 T Italian parsley, chopped
to taste salt and pepper
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| Method |
| Drain tuna and combine ingredients in a food processor and blend
until smooth. Adjust seasoning and refrigerate. |
| To Finish |
| Paint the plate with tuna sauce. Place thick sliced tomatoes in center
of plate and season with salt and fresh ground black pepper. Garnish
the tomatoes with a tuft of mixed greens on top and a few wellplaced
caperberries around the plate. Drizzle with extra virgin oil and
enjoy. |
| Note |
| • This recipe was inspired by our friend, Clarence Williams III. I was
serving the classic ‘VITELLO ALLO TONNATO’ and Clarence asked if I
could do tomatoes with the tuna sauce and I obliged. The idea stuck,
so I incorporated my favorite tomato, the Cherokee Purple, polished
the dish, and have had much success with it. The recipe is really
about the tomato, so pick a great one! |
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