Serves:
Prep time:
| Tinned Tuna In Oil | 185g 1 |
| Garlic | 1 clove |
| Capers | 2 tbsp |
| Juice Of 1 Lemon + Extra To Serve | |
| Flake Salt And Fresh Ground Black Peper | To taste |
| Fresh Asparagus, Trimmed | 1 bunch |
| Broccolini | 1 bunch |
| Green Beans, Trummed | 250g |
| Olive Oil | 1 tbsp |
| Rocket Leaves | 1 handful |
| Basil And Fill Leaves | 1 small handful |
| Chilli Oil | 1 tbsp |
| Whole Egg Mayonnaise | 250 g |
Method
- 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.
- Preheat a BBQ or grill pan to high heat.
- Toss asparagus, broccolini, green beans with olive oil and seasoning, grilling for approximately 4 minutes or until veggies are slightly charred. Turn while cooking.
- 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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