Bruschetta Tonnato
30 minutes
3 5 1 48 votes

Bruschetta Tonnato


10 pers

  • 10 thin slices farmhouse bread 
  • 300 g thin slices roast beef
  • 10 vine cherry tomatoes


 Tuna mix

  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 100 ml olive oil
  • 100 ml rapeseed oil
  • 150 g tinned tuna in water, drained
  • 6 rolled anchovies
  • 3 tbsp chopped capers


To garnish

  • Large and small capers


  1. Begin by roasting the tomatoes by putting them on a baking tray and baking for 125°C for around 30 minutes.
  2. Put the egg yolks in a bowl and whisk together with the mustard.
  3. Add the oils gradually whilst whisking.
  4. Add the drained tuna, chopped anchovies and capers.
  5. Mix together into a smooth mixture.
  6. Toast the bread slices.
  7. Divide the meat and the tuna mixture to the bread slices and place on a serving tray.
  8. Garnish with the capers and oven-roasted tomatoes.
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