Tomato, Tonnato & Cauliflower Tartine

by Rebekahcooked up on November 17, 2014

Say that ten times fast.

Low hanging joke-fruit? Maybe. But is it my only joke about tomatoes sounding like tonnato? Not by a long shot. 🙂

Somehow it is Monday night. My brain thinks it’s at least Tuesday. Dave and I are cuddling up in bed listening to Radio Lab. We are such podcast nuts – we listen to Marketplace every morning during breakfast. We also love This American Life and Serial, of course, 99% Invisible, Planet Money, Welcome to Nightvale and more. At this point, we listen to so many more hours of podcasts than we watch of TV.

Tomato, Tonnato & Cauliflower Tartine | PDXfoodlove

I’m excited about this dinner for two reasons: First, we made our own tonnato! We first had some at our favorite PDX spot, Lincoln. It’s a sauce made of puréed tuna, anchovies, capers, mayonnaise and olive oil.

Tomato, Tonnato & Cauliflower Tartine | PDXfoodlove

Basically a lot of my favorite foods all put together in to a delicious sauce. But the coolest part? We used tuna that I canned! It was the first time we ate some of it. And it was really great.

Tomato, Tonnato & Cauliflower Tartine | PDXfoodlove

I have heard that this sauce is good on just about anything. It was sure good on these tartines. But I’ll have to do some serious research to give you some more scientifically sound information. Stay tuned.

Here’s what you need:
For the tonnato:
3.5 oz. drained tuna that has been canned in olive oil
1/4 cup best quality olive oil
1/4 cup best quality mayonnaise
1 1/2 tbsp. lemon juice
1 Tbsp. capers
2 anchovies (if you are not an anchovy person, start with 1 and taste test before proceeding)
Heavy pinch tsp. kosher salt
Freshly cracked black pepper

Place all ingredients in a food processor and pulse until smooth.

Tomato, Tonnato & Cauliflower Tartine | PDXfoodlove

For the tartine:
Halved baguette planks
1 small head cauliflower
4 generous cups kale, washed and shredded
1 medium heirloom tomato, thinly sliced

Preheat the oven to 400 degrees. Cut the cauliflower up into large floret slices, about 1/2 inch thick. Toss with oil and salt, and roast for about 30 minutes, or until they are nicely browned. Set aside.

Heat 2 Tbsp. vegetable oil in a skillet, then add, salt, toss and sauté the kale until completely wilted.

Build the sandwich: Add a layer of cooked kale first to the baguette planks. Top with tomato slices, then with cauliflower florets, and then with a few blobs of tonnato. Cover in freshly cracked black pepper.

Tonnato recipe adapted from Nom Nom Paleo.

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