Mixed grilled greens with tonnato sauce (tuna mayonnaise)

Name: Mixed grilled greens with tonnato sauce (tuna mayonnaise)
Cook time: 30 min
Yield: 2
Cuisine: Modern Australian
Ingredients: ¾ cup mayonnaise; 1 heaped tsp capers; 1 tbsp mild seeded mustard; 125g can tuna in oil; 1 garlic clove, chopped

Katrina Meynink

April 12, 2021

Grilled greens with tuna mayo.Katrina Meynink

easyTime:< 30 minsServes:2

This takes the best bit from the Italian classic – the tuna mayo served on poached veal in vitello tonnato – and adds it to charred greens. It's light, lovely and super quick to make. You could easily bulk it out by adding some little steamed spuds and soft-boiled eggs. Any leftover tonnato sauce can be kept in the fridge for a week. It is also great on toasted sourdough.

Ingredients

Tonnato sauce

¾ cup mayonnaise
1 heaped tsp capers
1 tbsp mild seeded mustard
125g can tuna in oil
1 garlic clove, chopped

Topping

3 tbsp pine nuts
3 tbsp pepitas

Mixed greens

2 tbsp olive oil
1 bunch asparagus spears
1 bunch broccolini
about 1 cup green beans, trimmed
zest and juice of ½ lemon

Method

Step 1
For the tonnato sauce, add all the ingredients to a blender and blitz until just smooth – it will have a slight texture thanks to the tuna and mustard.
Step 2
Add the pine nuts and pepitas to a small frying pan over low-medium heat and cook until golden, stirring regularly to prevent catching. Set aside in a small bowl.
Step 3
Place the same frypan over medium-high heat. Add the olive oil, and once hot, add the greens. Cook, turning often, until there are spots of char and the vegies are a vibrant green, about 2 minutes. Remove from the heat and add the lemon zest and juice.
Step 4
Turn the greens out onto a plate. Drizzle over some of the tonnato sauce and top with the pine nuts and pepitas. Season very generously with salt and pepper and serve. You can also drizzle over about ½ tbsp olive oil if you wish.