Tom Walton's Grilled Greens & Tonnato Sauce
|Tinned Tuna In Oil||185g 1|
|Juice Of 1 Lemon + Extra To Serve|
|Flake Salt And Fresh Ground Black Peper||To taste|
|Fresh Asparagus, Trimmed||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|
- 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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