Tonnato, the creamy tuna sauce often found spooned over thinly sliced veal in the classic Italian dish vitello tonnato, also makes a great dip in its own right. Serve it with crisp flatbread and charred or blanched vegetables, such as beans or asparagus.
- 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
- 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
- 1Preheat oven to 200°C. Toss flatbread in olive oil and scatter in a single layer over two oven trays. Bake, swapping trays halfway, until golden and just crisp (8-10 minutes).
- 2Meanwhile, blanch asparagus in a large saucepan of boiling salted water until bright green (30-40 seconds). Refresh, drain, then pat dry.
- 3For tonnato, process ingredients (except oil) in a food processor or blender until combined, then, with the motor running, gradually add oil until smooth. Season with salt and lemon to taste. Transfer to a bowl, drizzle with oil, top with parmesan, parsley, chilli and capers and serve with flatbread and asparagus.
Use the best quality canned tuna you can find.