Bertolli

Los Angeles Vegetables Recipe List

Pane e Vino

8265 Beverly Blvd., Los Angeles, CA 90048
323-651-4600

Pomodoro allo Tonnato (Heirloom tomato with Tuna Sauce)

6-8 Servings

Ingredients

3 or 4 medium Cherokee or other fabulous tomato
caperberries for garnish
mixed baby greens for garnish
quality extra-virgin olive oil

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

    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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