Tomato tonnato by Johanna @johanna____roth
Pictures: Johanna Roth
Introducing Johanna Roth, architect who effortlessly balances her creative talents, professional pursuits, and commitment to the arts by working transversally across various fields.
Employed at a renowned studio and teaching at ETH Zurich, Johanna is deeply involved in various creative projects and organizations, while her love for art extends beyond the confines of architecture, including pottery creation for her studio @studio___local.
She is not only passionate about design and art but also has a flair for culinary adventures. As the co-host of our supper clubs, she brings people together through her culinary creations, fostering an inclusive and enriching dining experience.
In the spirit of sharing her love for food, Johanna has shared one of her treasured recipes with us, drawing inspiration from her diverse cultural background.
With this summer recipe, a pescatarian take on the classic Turin dish, she’s celebrating the star of the season - beautiful and vibrant heilroom tomatoes, that together with the tonnato recipe make for the perfect summer appetizer for an al fresco dinner.
Ingredients
Serves: 2 portions
Prepping time: 20min
1 can of tuna
60 ml of good quality olive oil
2 tablespoons of squeezed lemon
1 egg
80 grams of greek yoghurt
4 beautiful tomatoes, heilrooms are preferred
2 tablespoons of capers
Some thinly sliced red onion
Optional some anchovies for garnish
Freshly ground black pepper
Preparation
Mix the egg, the olive oil, and lemon with salt to taste into a fast mayonnaise with an immersion blender. You’ll have to gradually add the oil as you whisk.
Add the tuna and mix it in. Softly wilt in via hand the greek yoghurt.
Plate it all into a shallow bowl or plate and pour the mixture inside. Place the thinly cut tomatoes onto the mixture.
Add freshly ground pepper, capers and optionally some red onion and anchovies for garnish. And enjoy!
