Tomato Salad with Crispy Capers and Tonnato Sauce
By Kelly SongPublished on June 22, 2026
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
Tonnato Sauce
1 large egg 4 teaspoons red wine vinegar 1 teaspoon Dijon mustard ½ cup vegetable oil 1 (5-ounce) can olive oil-packed tuna with packing oil, flaked6 anchovy fillets 1 tablespoon capers, rinsed½ teaspoon red pepper flakes ½ teaspoon pepperTomato Salad
1½ pounds mixed ripe tomatoes ¼ teaspoon table salt ¼ cup extra-virgin olive oil 3 tablespoons capers, rinsed and patted dry¼ cup fresh basil leaves, torn if largeBefore You Begin
Be sure not to drain the oil from the tuna can, and don’t be tempted to substitute extra-virgin olive oil for the vegetable oil; olive oil tastes bitter after being blended. We like to use a mix of sliced heirloom tomatoes and halved cherry tomatoes for textural variation. This recipe uses only a portion of the tonnato sauce; use the remaining sauce for drizzling over roasted or blanched vegetables, roast chicken or delicate fish, or even as a spread for sandwiches.
Instructions
- Process 1 egg, 4 teaspoons red wine vinegar, and 1 teaspoon Dijon mustard in blender until smooth, about 20 seconds. With blender running, slowly add ½ cup vegetable oil until incorporated and mixture is thick and creamy, scraping down sides of blender jar as needed, about 2 minutes.
- Add 1 can olive oil–packed tuna, flaked with packing oil; 6 anchovy fillets; 1 tablespoon rinsed capers; ½ teaspoon red pepper flakes; and ½ teaspoon pepper to blender. Process until completely smooth, about 30 seconds. Transfer to bowl and refrigerate until ready to use. (Sauce can be refrigerated for up to 4 days.)
- Working with 1½ pounds mixed ripe tomatoes, core and slice large tomatoes ¼ inch thick; halve small tomatoes. Arrange tomatoes in single layer on large plate and sprinkle evenly with ¼ teaspoon table salt. Let sit for 5 minutes.
- Meanwhile, combine ¼ cup extra-virgin olive oil and 3 tablespoons capers, rinsed and patted dry, in bowl (capers should be mostly submerged). Microwave until capers are darkened in color and have shrunk, 2 to 3 minutes, stirring halfway through microwaving. Using slotted spoon, transfer capers to paper towel–lined plate (they will continue to crisp as they cool). Reserve 1½ tablespoons caper oil.
- Pat tomatoes dry on cut sides with paper towels and transfer to serving platter. Drizzle with caper oil and ½ cup tonnato sauce. Sprinkle evenly with cooled capers and ¼ cup fresh basil leaves. Serve.
for the salad
Time
30 minutesYield
Serves 4 to 6Ingredients
Tonnato Sauce
Tomato Salad
Ingredients
Tonnato Sauce
Tomato Salad
Ingredients
Tonnato Sauce
Tomato Salad
Why This Recipe Works
Tonnato, which translates to “tunafied” in Italian, is a classic condiment that combines the meaty flavors of canned tuna and anchovies in a creamy fresh-made mayonnaise. The base relies on emulsifying eggs with oil. To do this, we use a blender to whip the two into a thick, voluminous sauce before blending in the remaining ingredients. We prefer the neutral taste of vegetable oil here instead of olive oil, which can taste bitter if over-agitated. Dijon mustard, red wine vinegar, and capers (all traditional) add pops of acidity and salinity. For the tuna, we prefer the fatty texture of the olive oil-packed kind over the water-packed kind and include its packing oil in the sauce for additional flavor. While tonnato sauce is traditionally served atop thinly sliced cold veal in Piedmontese cuisine, modern-day versions drizzle it on any number of proteins and vegetables. Here, we drizzle it over fresh tomatoes that have been salted to remove excess moisture that would otherwise dilute the sauce and then top the dish with capers that are crisped in the microwave with oil.
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