Tom Walton's Grilled Greens & Tonnato Sauce

Prep time:

Tinned Tuna In Oil185g 1
Garlic1 clove
Capers2 tbsp
Juice Of 1 Lemon + Extra To Serve
Flake Salt And Fresh Ground Black PeperTo taste
Fresh Asparagus, Trimmed1 bunch
1 bunch
Green Beans, Trummed250g
Olive Oil1 tbsp
Rocket Leaves1 handful
Basil And Fill Leaves1 small handful
Chilli Oil1 tbsp
Whole Egg Mayonnaise250 g


  1. For the Tonnato: combine tinned tuna, garlic, capers, lemon juice, Birch & Waite Whole Egg Mayonnaise and seasoning to taste in a blender and blend to a smooth sauce.
  2. Preheat a BBQ or grill pan to high heat.
  3. Toss asparagus, broccolini, green beans with olive oil and seasoning, grilling for approximately 4 minutes or until veggies are slightly charred. Turn while cooking.
  4. To serve: scatter rocket over a platter, top with grilled veggies, spoon over tonnato sauce, scatter with remaining capers, herbs, chilli oil, lemon wedges and extra tonnato

Cook’s Tip: Tonnato can be made in advance and stored in the fridge for up to one week.

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