My take on an Italian tonnato …
I love tuna and I regularly crave some sort of tuna salad, but sometimes I want more: more of a meal, more tuna flavour, more crunchiness. So here is a non-traditional tonnato (which originates in Italy and is usually served with thin slices of pork), tossed with warm boiled potatoes, green beans and cucumber for a simple summer lunch. @kittycoles
Ingredients (serves 2 as a main or 4 as a side)
• 500g waxy potatoes (new, jersey royal, pink fir apple or charlotte), larger ones halved
• 100g fine green beans, trimmed
• 125g tinned tuna in olive oil, drained
• A handful of soft herbs, finely chopped (I like dill and parsley for this)
• 1 little gem or romaine lettuce head
• 1 small fennel bulb, or cucumber, trimmed, halved and thinly sliced
• Extra virgin olive oil for drizzling
Dressing
• 125g tinned tuna in olive oil, drained
• 2 tbsp mayonnaise or yoghurt, or a bit of both
• 1/2 garlic clove
• 1 tbsp capers, drained
• Juice and zest of 1 lemon
• 2 tbsp extra virgin olive oil
• Sea salt and black pepper
Method
1. Start by making the dressing. Put all the sauce ingredients in a food processor with a splash of water, season generously, then blend smooth: it should have the consistency of a thick dressing, so if needs be add more water to loosen.
2. Put the potatoes in a saucepan of lightly salted cold water, bring to a boil and cook for about 10 minutes, until tender and cooked through. Add the green beans to the pot for the last four minutes of cooking time. Drain the potatoes and beans, then run them under the cold tap to cool slightly, and drain again.
3. Put the potatoes and beans on a platter, then flake the second tin of tuna over the top. Add the herbs, torn lettuce and sliced fennel, then drizzle over extra virgin olive oil and a few generous tablespoons of the tonnato dressing. Toss everything to coat, then serve with extra sauce on the side.