Tonnato with asparagus
Note SERVES 6
Tonnato, the creamy tuna sauce often found spooned over thinly sliced veal in the classic Italian dish vitello tonnato, also makes a great dip in its own right. Serve it with crisp flatbread and charred or blanched vegetables, such as beans or asparagus.
2 Lebanese flatbread, folded
and cut into 5cm pieces 1 tbsp olive oil, plus extra
1 bunch large, thick asparagus, trimmed Shavings of parmesan, coarsely chopped flat-leaf parsley, dried chilli flakes and capers, to serve TONNATO
230 gm canned tuna in olive oil,
drained (see note)
1 tbsp capers in vinegar,
drained, plus extra to serve 2 anchovy fillets
Juice of 1 lemon (or to taste) 1 small garlic clove
150 ml mild olive oil 1 Preheat oven to 200°C.
Toss flatbread in olive oil and scatter in a single layer over two oven trays. Bake, swapping trays halfway, until golden and just crisp (8-10 minutes).
2 Meanwhile, blanch asparagus in a large saucepan of boiling salted water until bright green (30-40 seconds; see cook’s notes p168). Refresh, drain, then pat dry.
3 For tonnato, process ingredients (except oil) in a food processor or blender until combined, then, with the motor running, gradually add oil until smooth. Season with salt and lemon to taste. Transfer to a bowl, drizzle with oil, top with parmesan, parsley, chilli and capers and serve with flatbread and asparagus.
Use the best quality canned tuna you can find. Capsicum Spoon from Montmartre Store. Green glass from Papaya.
Tonnato Large plate from Jardan. All other props stylist’s own. Stockists p168.