Panzanella Tonnata

How to prepare panzanella tonnata

1. For the sauce, blend all ingredients in a food processor or with an immersion blender. Grind plenty of black pepper while blending. At the end, taste for salt (anchovies are salty, see if more is needed) and lemon juice. The sauce will be quite thick; to thin it for use as a dressing, gradually drizzle in a little water while continuing to blend until you have a sauce consistency that flows easily from a spoon (I added 50ml water). Taste again. Store in the refrigerator until needed.
   * the sauce is enough for 5 salads
   
2. Cut the ciabatta into cubes. Drizzle with a little olive oil and sprinkle generously with coarse salt and grind black pepper. Mix well and spread in a baking tray. Toast in the oven at 170C for about 6-7 minutes, until the cubes are crunchy but not too hard. Remove and let cool.
3. While making the croutons, cut the tomato into larger cubes and sprinkle with salt. Let sit for about 15 minutes until it releases quite a bit of juice.
4. Cut the onion into thin strips and sprinkle with a little salt. Gently massage to separate the rings. Add the lemon juice and olive oil. Then pour the juice released by the tomatoes over the onion.
6. Add the croutons over the onion and mix gently so they absorb the dressing. Let sit for 2-3 minutes.
7. Pour the onion with croutons over the tomatoes and mix very gently a few times so the tomatoes don't get crushed.
8. Spread some tonnato sauce on a plate. Place 1/3 of the salad over the sauce, drizzle sauce over it and repeat until you finish the salad. Serve immediately.

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