Ingredients

Method

For the tonnato dressing:
• 2 x 185 g jars Woolworths Albacore
• white tuna fillets in olive oil, drained (4 T oil reserved)
• 2 anchovy fillets
• 2 T capers, plus extra to garnish
• ½ lemon, juiced and zested
• 1⁄3 cup olive oil
• sea salt and freshly ground black pepper, to taste
For the marinated tomatoes:
• 500 g Woolworths mixed exotic tomatoes, halved or quartered
• 2 T olive oil
• 1 T red wine vinegar
• 1 clove garlic, crushed
• a pinch sea salt
• a handful basil leaves, torn

Method

Ingredients

1. Blend the drained tuna with the anchovies, capers and lemon juice and zest until smooth.

2. With the blender running, slowly pour in the reserved tuna oil and the olive oil. Blend until creamy, then season and chill until needed.

3. To make the marinated tomatoes, place the tomatoes in a bowl. Whisk together the olive oil, vinegar and garlic, then pour over the tomatoes and toss gently.

4. Season the tomatoes with a pinch of salt, scatter over the torn basil leaves and marinate at room temperature for 15–20 minutes.

5. Spread the tonnato dressing onto a plate or into a shallow bowl, arrange the marinated tomatoes alongside or on top, drizzle with olive oil, garnish with capers and serve immediately.

Cook’s note: The tonnato can be made up to three days ahead; bring it to room temperature before serving

Find more dressing recipes here

Photographs: Marloise Burger
Food assistants: Bianca Jones and Marcelle van Rooyen