Tomato tonnato salad

Name: Tomato tonnato salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 200 g can tuna steak in olive oil; 4 anchovies from a can or jar, drained (optional); 4 tbsp mayonnaise; 2 tsp nonpareille capers, drained, plus 1 tbsp brine from the jar; ½ lemon, juice; 2½ tbsp extra virgin olive oil; 250 g packs mixed baby small tomatoes, sliced; 140 g red chicory, leaves separated; 1 punnet from a pack of B Sow Healthy Microgreens, or 1 punnet Essential Salad Cress; Waitrose Duchy Organic Sourdough Baguette, or another rustic bread, warmed, to serve

A vibrant sharing salad of seasonal tomatoes over a silky tuna sauce, with crunch and punch from chicory and crisp capers. Try it as part of a spread or a classy starter for 4.

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Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g can tuna steak in olive oil
4 anchovies from a can or jar, drained (optional)
4 tbsp mayonnaise
2 tsp nonpareille capers, drained, plus 1 tbsp brine from the jar
½ lemon, juice
2½ tbsp extra virgin olive oil
2 x 250g packs mixed baby small tomatoes, sliced
140g red chicory, leaves separated
1 punnet from a pack of B Sow Healthy Microgreens, or 1 punnet Essential Salad Cress
Waitrose Duchy Organic Sourdough Baguette, or another rustic bread, warmed, to serve

Place the tuna and its oil, the anchovies (if using), mayonnaise, caper brine and lemon juice into a blender, then blitz until smooth. Season with black pepper and add 1 tbsp extra virgin olive oil. Blitz again until silky smooth.
Pat the capers dry. Warm ½ tbsp extra virgin oil in a small frying pan over a medium heat. Add the capers and fry for 2 minutes, or until puffed up and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
Pour the tonnato sauce over a large serving plate. Arrange the tomatoes on top, with the chicory around the edge.
Snip over the microgreens or cress, scatter over the crispy capers, then drizzle with the remaining oil and serve with the bread.

Cook’s tip

Tonnato sauce is a delicious and versatile recipe to keep up your sleeve. It works well with grilled veggies, as a salad dressing or with thinly sliced cold meats. The anchovies, although optional, add extra intensity to the sauce. You could pick up a jar of anchovy fillets (instead of a can) for the pissaladière recipe (right), giving you enough anchovies for this, too.

Typical values per serving when made using specific products in recipe