Ingredients
Serves 4- 4-5 large heirloom tomatoes
- 2x 7oz cans oil packed tuna
- 2 Tbsp capers drained
- 1/4 c + 1 Tbsp sudachi juice
- 2 Tbsp Dijon mustard
- 2/3 cup olive oil
- Fresh parsley
- Salt and pepper
- Crusty bread
Instructions
1
Cut heirloom tomatoes into irregular pieces and place in large bowl, toss with 1 tablespoon sudachi juice, 2 tablespoons olive oil, and season with salt and pepper. Set aside to marinate.
2
In the bowl of a small food processor or blender, add tuna, capers, remaining sudachi juice, Dijon, and remaining olive oil. Process until creamy and combined, season to taste with salt and pepper.
3
Using a slotted spoon place tomatoes onto serving platter. Spoon tonnato sauce over tomatoes and garnish with parsley.
4
Serve with crusty bread to mop up all the tomato tonnato goodness.
