Tinapa Tonnato
Heirloom Tomatoes, Cherry Tomatoes, Onions, Pandesal Breadcrumbs, Mint
Chef Kyle Ronquillo of Musang | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Mayonnaise:
6 egg yolks
6 tablespoons Dijon mustard
6 tablespoons lemon juice
6 cups canola oil
2¼ teaspoons kosher salt
1½ teaspoons granulated sugar
½ teaspoon ground black pepper
Tinapa Tonnato:
12 ounces yellowfin tuna
10 ounces lemon juice
5 ounces capers, drained and rinsed
4 ounces tinapa
3½ ounces garlic
3 ounces anchovy fillets
2 ounces ground black pepper
Pandesal Breadcrumbs:
Pandesal, torn into bite-sized pieces
To Assemble and Serve:
2 heirloom tomatoes, sliced
2 ounces thinly shaved onions
6 cherry tomatoes, halved
3 mint leaves, torn
Extra-virgin olive oil
Cracked black pepper
Maldon salt
METHOD
For the Mayonnaise:
In a food processor, combine egg yolks, mustard, and lemon juice. Process until smooth. With the machine running on low speed, stream in oil and process until mixture is fully emulsified. Season with salt, sugar, and pepper. Transfer to an airtight container and refrigerate.
For the Tinapa Tonnato:
In a 12-quart nonreactive container, combine tuna, lemon juice, capers, tinapa, garlic, anchovy, black pepper, and 10 ounces water. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer to a Vitamix Commercial blender and purée again. Transfer to a large mixing bowl and fold in 3 pounds Mayonnaise. Transfer to airtight containers and refrigerate.
For the Pandesal Breadcrumbs:
Heat oven to 350°F. Place torn pandesal on a sheet tray. Bake 2 minutes. Rotate tray and bake additional 3 minutes, or until golden brown and crisp. Let cool.
To Assemble and Serve:
Spread 2 ounces Tinapa Tonnato on a chilled serving plate. Shingle sliced heirloom tomatoes over top. Garnish with onions, cherry tomatoes, and 3 ounces Pandesal Breadcrumbs. Finish with mint and a drizzle olive oil. Season with salt and pepper.
