Toast tonnato

Hailing from the Piedmont region of northwestern Italy, tonnato transforms a humble can of tuna into a dreamily creamy spread or dip.

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

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Sauce

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Ingredients

Tuna mayonnaise

• 5 eggs, hard boiled, peeled and roughly chopped
• 425 g canned tuna in spring water, drained
• ½ lemon, juiced
• 2 tbsp capers in brine, drained
• 2 anchovy fillets
• 80 ml extra virgin olive oil, plus extra for drizzling

To serve

• 2 thick pieces sourdough
• capers
• rocket leaves
• ground black pepper

Instructions

1. For the tuna mayonnaise, place the eggs, tuna, lemon juice, capers and anchovies in a food processor and process into a smooth paste. Slowly drizzle in the oil until it forms a thick emulsion.
2. Preheat a chargrill pan or barbecue. Drizzle the sourdough with olive oil and grill until nicely charred. Allow to cool for just a minute, then generously spoon the thick tuna mayonnaise onto the toasted bread. Scatter with capers and rocket leaves and grind over a bit of black pepper.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sauce

Watch The Full Episode Here

G

Watch The Full Episode Here

G