Tonnato Tomato Toasts with Cottage Cheese

These Tonnato Tomato Toasts with Cottage Cheese layer creamy cottage cheese, seasoned tomatoes, and tonnato sauce over crispy sourdough.

Tonnato is a classic Italian tuna sauce traditionally served with veal, but here I’m using it as the finishing touch for a summer tomato toast. The combination of tuna, anchovies, capers, and lemon pairs especially well with ripe, in-season tomatoes.

These Tonnato Tomato Toasts start with pan-toasted sourdough spread with lemony whipped cottage cheese and topped with seasoned tomato slices. A spoonful of tonnato, fresh basil, and cracked black pepper finishes each toast for an easy lunch or appetizer.

If you like this toast, you’ll love my Pan Con Tomate and my Seared Tuna & Jammy Egg Toasts.

• Toasts

Tonnato Tomato Toasts

These Tonnato Tomato Toasts with Cottage Cheese layer creamy cottage cheese, seasoned tomatoes, and tonnato sauce over crispy sourdough.

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Ingredients

Serves 6 toasts

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For the Cottage Cheese:

• ▢ 1 cup full-fat cottage cheese
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tbsp extra virgin olive oil
• ▢ 1/2 tsp sea salt
• ▢ Freshly cracked black pepper

For the Tonnato Sauce:

• ▢ 6 oz can good-quality tuna packed in olive oil, drained
• ▢ 2 anchovy fillets
• ▢ 2 tbsp capers, drained
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp Dijon mustard
• ▢ 1/4 cup mayonnaise
• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 tbsp tbsp cold water, as needed
• ▢ Freshly cracked black pepper

For the Toasts:

• ▢ 6 thick slices sourdough bread
• ▢ 3 tbsp extra virgin olive oil, for brushing
• ▢ 2-3 medium ripe tomatoes, thinly sliced
• ▢ Flaky sea salt
• ▢ Freshly cracked black pepper
• ▢ Fresh basil leaves, for serving

Instructions 

• Make the cottage cheese: Combine cottage cheese, lemon juice, olive oil, salt, and black pepper in a bowl. Mix until combined. For a smoother consistency, blend in a food processor. Set aside.
• Make the tonnato: Add the tuna, anchovies, capers, lemon juice, Dijon, and mayonnaise to a food processor or blender and blend until smooth. Slowly add the olive oil, then add cold water 1 tablespoon at a time until the sauce is creamy and spoonable. Taste and adjust with lemon or pepper as needed.
• Season the tomatoes: Arrange the tomato slices on a plate and season with flaky sea salt and cracked black pepper. Let them sit for about 5–10 minutes to bring out their flavor.
• Toast the sourdough: Lightly brush both sides of each sourdough slice with olive oil. Heat a large skillet over medium heat and toast the bread for 2–3 minutes per side, until golden brown and crisp.
• Assemble: Spread each warm sourdough toast with a generous layer of the whipped cottage cheese, then add 2–3 slices of seasoned tomato. Spoon tonnato sauce over the tomatoes and finish with plenty of cracked black pepper and torn fresh basil. Serve immediately while the bread is still crisp.

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Notes

Tip: I’d keep the tonnato as a spoonful on top rather than spreading a heavy layer—the cottage cheese gives you the creamy base while the tonnato remains distinct and keeps its classic tuna, anchovy, caper, and lemon flavor.