Tomatoes Tonnato
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Tomatoes Tonnato
Recipe By Michael Weldon
Ingredients
½ cup Squeaky Gate extra virgin olive oil
185 g tuna in oil
3 free range egg yolks
1 tbs baby capes, plus extra for garnishing
½ lemon juice
pinch of pepper
sea salt
4 - 5 large Coles ripe tomatoes, sliced into rounds
Squeaky Gate extra virgin olive oil
sea salt
Garnish
parmesan cheese
fresh parsley
Method
On a large serving platter spread the tomatoes out in a flat even layer. Season with sea salt and extra virgin olive oil. Leave to sit and marinate for 5 minutes.
In a blender combine the tuna, egg yolks, capers and a pinch of salt, blend to a smooth sauce, slowly add in the extra virgin olive oil with the blender going until the mixture becomes a thicker mayo texture. Add the lemon juice and a pinch of pepper.
Spoon the tuna dressing over the sliced tomatoes and garnish with extra capers, picked parsley leaves and some shaved parmesan ribbons.
