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Mixed grilled greens with tonnato sauce (tuna mayonnaise)

Katrina Meynink
Katrina Meynink

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Grilled greens with tuna mayo.
Grilled greens with tuna mayo.Katrina Meynink

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.

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/mixed-grilled-greens-with-tonnato-sauce-tuna-mayonnaise-20210412-h1v5q6.html