Ton­nato with as­para­gus


Gourmet Traveller (Australia) - - Quick Meals -

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

for driz­zling

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.

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