When you have canned tuna, you make this tonnato

Name: When you have canned tuna, you make this tonnato
Cuisine: Italian
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

Instructions

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.

Updated at: Wed, 20 Nov 2024 02:06:50 GMT