Tomato Tonnato with Rodney Dunn From The Agrarian Kitchen
Recently I visited the Agrarian Kitchen Garden and I noticed their amazing tomatoes. So I asked Rodney Dunn very nicely if he wouldn't mind sharing one of his tomato dishes with us and he gladly obliged with his Tomato Tonnato.
Tomato Tonnato Recipe
Serves 4 as a starter
3 eggs
2 tbsp white wine vinegar
2 tsp salted capers, rinsed
3 cloves of garlic, peeled and chopped
1 tbsp Dijon mustard
200 ml extra virgin olive oil
100 ml vegetable oil
200 gm canned tuna in olive oil, drained
2 tsp fish sauce
1 kg vine-ripened tomatoes
50 gm fried shallots
Basil oil
100 gm basil leaves
200ml extra virgin olive oil
1. Place eggs into a small saucepan and cover with cold water and bring to the boil over high heat. Boil eggs for 5 minutes, then drain and run under cold water until cooled.
2. For basil oil, blend basil leaves and oil in a blender until smooth and pour into a fine sieve, lined with a coffee filter, and allow to strain over a bowl without pressing to prevent oil from becoming cloudy, Reserve oil and refrigerate until required.
3. Peel eggs and place into the bowl of a food processor, add vinegar, capers, garlic and mustard and process until smooth. With motor running slowly pour in combined oils to create a thick emulsion, then add flaked tuna and fish sauce and blend until smooth. Check seasoning and adjust if required.
4. Spread tuna mayonnaise over the base of a large plate or platter. Using a sharp knife slice tomatoes and layer over, season with flaky sea salt and cracked pepper, drizzle with basil oil, then scatter with fried onions and serve.
