What is a Tomato Tonnato Platter?

A Tomato Tonnato Platter is a vibrant and refreshing Italian-inspired dish featuring fresh, ripe tomatoes (often heirloom varieties) generously topped or drizzled with tonnato sauce. Tonnato sauce is a creamy, savory sauce made from tuna, mayonnaise, capers, anchovies, and lemon juice. It's typically served as an appetizer or light lunch, showcasing the best of summer produce.

Can I make the tonnato sauce ahead of time?

Absolutely! The tonnato sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator. In fact, making it ahead often allows the flavors to meld and deepen, resulting in an even more delicious Tomato Tonnato Platter. Just give it a good stir before serving, and add a tiny splash of olive oil or water if it's too thick.

What kind of tomatoes are best for a Tomato Tonnato Platter?

The best tomatoes for a Tomato Tonnato Platter are ripe, flavorful ones! Heirloom tomatoes are highly recommended for their varied colors, shapes, and complex sweetness. A mix of beefsteak, Roma, and cherry or grape tomatoes also works wonderfully. The key is freshness and quality, as they are the star of this simple yet elegant dish.

Are anchovies necessary in the tonnato sauce?

While anchovies are traditional and contribute a profound umami depth to the tonnato sauce, you can omit them if you prefer. The sauce will still be delicious, but it might lack that subtle, complex savory note that anchovies provide. If you're hesitant, start with one anchovy fillet and add more to taste, as they truly dissolve into the sauce, enhancing the overall flavor of your Tomato Tonnato Platter without a strong 'fishy' taste.

Tomato Tonnato Platter: 15 Ways to Enjoy the Summer Delight

Name: Tomato Tonnato Platter
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 lbs mixed ripe tomatoes (heirloom, cherry, beefsteak), various colors; 1 (5 oz) can high-quality tuna in olive oil, drained; 1/4 cup mayonnaise (good quality); 2 tablespoons capers, drained, plus extra for garnish; 2 anchovy fillets (oil-packed), rinsed and patted dry (optional, but recommended); 1 tablespoon fresh lemon juice; 1 small garlic clove, minced (optional); 2-3 tablespoons extra virgin olive oil, plus more for drizzling; Freshly ground black pepper to taste; Fresh basil leaves or parsley, for garnish; Flaky sea salt (such as Maldon) to taste

Ingredients

Scale

2 lbs mixed ripe tomatoes (heirloom, cherry, beefsteak), various colors
1 (5 oz) can high-quality tuna in olive oil, drained
1/4 cup mayonnaise (good quality)
2 tablespoons capers, drained, plus extra for garnish
2 anchovy fillets (oil-packed), rinsed and patted dry (optional, but recommended)
1 tablespoon fresh lemon juice
1 small garlic clove, minced (optional)
2–3 tablespoons extra virgin olive oil, plus more for drizzling
Freshly ground black pepper to taste
Fresh basil leaves or parsley, for garnish
Flaky sea salt (such as Maldon) to taste

Instructions

Step 1: Prepare the tomatoes. Wash all tomatoes thoroughly. Slice larger tomatoes into 1/4 to 1/2-inch thick rounds or wedges. Halve or quarter cherry tomatoes. Arrange the sliced and cut tomatoes artfully on a large platter or individual plates. Season lightly with flaky sea salt and freshly ground black pepper.
Step 2: Make the tonnato sauce. In a food processor or blender, combine the drained tuna, mayonnaise, 2 tablespoons drained capers, anchovy fillets (if using), fresh lemon juice, and minced garlic (if using).
Step 3: Blend the sauce until completely smooth and creamy. If the sauce is too thick, add 1-2 tablespoons of the reserved tuna oil or a little water, a teaspoon at a time, until it reaches your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. The sauce should be rich and tangy.
Step 4: Assemble the Tomato Tonnato Platter. Generously spoon or drizzle the tonnato sauce over the prepared tomatoes on the platter. Ensure an even coating on most of the tomato surfaces.
Step 5: Garnish and serve. Drizzle a little extra virgin olive oil over the top of the Tomato Tonnato Platter. Scatter additional capers and fresh basil leaves or chopped parsley over the platter for freshness and color. Serve immediately, or chill for a short time before serving for enhanced flavors. This Tomato Tonnato Platter is best enjoyed fresh.

Notes

For best results, use the freshest, ripest tomatoes you can find. The quality of your tuna and mayonnaise will significantly impact the flavor of the tonnato sauce. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. While the Tomato Tonnato Platter is best fresh, components can be prepped ahead. Store the sauce and sliced tomatoes separately and assemble just before serving. Consider using Basics Glass Food Storage containers for keeping your sauce fresh.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Appetizers & Snacks
Cuisine: Italian

Nutrition

Serving Size: 1/4 of platter
Calories: 320 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 45 mg

Keywords: tomato tonnato, tonnato sauce, summer platter, heirloom tomatoes, tuna recipe, italian appetizer, easy summer recipe, no-cook meal, healthy appetizer, mediterranean dish

Ingredients

Instructions

Notes

Nutrition

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