Recipes

Tomato tonnato

Tomato tonnato. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Aug 6 2022 - 05:00
Serves: 4
Course: Starter or lunch
Prep Time: 20 mins
Ingredients
  • 2 egg yolks
  • Juice of half a lemon
  • 1 large clove of garlic, peeled and crushed
  • 100ml sunflower oil
  • 50ml olive oil
  • 160g (or so) tin of tuna, drained
  • 2 salted anchovies (optional)
  • Salt and pepper
  • A mix of lovely tomatoes
  • Fresh herbs of your choice

1. Put the egg yolks, lemon juice and garlic into a blender and slowly drizzle the oil into it until it comes together to make an emulsion.

2. Add the tuna, anchovies and a little salt, then blend till smooth. The texture shouldn’t be thick like a mayonnaise but more like Caesar dressing. Add a little water if necessary.

3. Cut the tomatoes in a haphazard way, it always looks better.

4. Drizzle the dressing over the top, then sprinkle with salt and a few twists of black pepper.

5. Scatter the herbs on top. Serve chilled.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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