Clean recipe · waitrose.com
Tomato tonnato salad
A vibrant sharing salad of seasonal tomatoes over a silky tuna sauce, with crunch and punch from chicory and crisp capers. Try it as part of a spread or a classy starter for 4. Angela Hartnett serves this recipe for Nick Grimshaw and guest Emilia Clarke on episode 18, 2026 of Dish, the Waitrose podcast. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Original recipe: waitrose.com
- Yield:
- 2 servings
- Prep:
- 15 min
- Cook:
- 5 min
- Total:
- 20 min
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Ingredients
- 200 g can tuna steak in olive oil
- 4 anchovies from a can or jar, drained (optional)
- 4 tbsp mayonnaise
- 2 tsp nonpareille capers, drained, plus 1 tbsp brine from the jar
- ½ lemon, juice
- 2½ tbsp extra virgin olive oil
- 250 g packs mixed baby small tomatoes, sliced
- 140 g red chicory, leaves separated
- 1 punnet No.1 Microgreens Trio, or cress
- Waitrose Duchy Organic Sourdough Baguette, or another rustic bread, warmed, to serve
Instructions
- Place the tuna and its oil, the anchovies (if using), mayonnaise, caper brine and lemon juice into a blender, then blitz until smooth. Season with black pepper and add 1 tbsp extra virgin olive oil. Blitz again until silky smooth.
- Pat the capers dry. Warm ½ tbsp extra virgin oil in a small frying pan over a medium heat. Add the capers and fry for 2 minutes, or until puffed up and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
- Pour the tonnato sauce over a large serving plate. Arrange the tomatoes on top, with the chicory around the edge.
- Snip over the microgreens or cress, scatter over the crispy capers, then drizzle with the remaining oil and serve with the bread.