Name: When you have canned tuna, you make this tonnato
Yield: 6
Ingredients: 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

When you have canned tuna, you make this tonnato

The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.

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.

Ingredients

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

Method

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). 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.
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

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