Bek's Table: Simple Spring Tonnato
This recipe is adapted from the cookbook, “Six Season” by Joshua McFadden. If you have a vegetable garden, or would love to eat more veggies that are in season, run, don’t walk and get yourself a copy!
Tonnato (makes about 1 ½ cups)
Two 5 oz cans oil-packed tuna, drained
¼ tsp kosher salt
⅓ cup good mayonnaise
¼ cup extra-virgin olive oil
1 TB fresh lemon juice (not from a bottle)
1. Put the tuna and salt in a food processor and pulse until it’s blended. Add the mayonnaise and pulse until the ingredients are getting creamy.
2. With the processor running, drizzle in the olive oil and lemon juice and process until the tonnato is very smooth and creamy.
3. Taste and add more salt if you like. Store in the fridge for up to 1 week.
*This makes a unique and tasty dip for raw, roasted, grilled or deep fried veggies.
*It would also make a yummy dressing for a potato salad
*You could spread it on some bread with tomatoes and soft cooked eggs.