Charred Greens with Tuna Tonnato

Cook Time 20 minutes

Servings 4


1 bunch broccolini

1 bunch asparagus

1 small handful of green beans

2 tbsp capers, crispy fried

1 small handful of freshly shaved parmesan

Tonnato mayonnaise

2 egg yolks

1 tsp Dijon mustard

3 anchovy fillets

Juice of 1 small lemon

185g can of tuna, drained

¼ cup extra virgin olive oil

½ cup grapeseed oil

Salt & pepper


For the tonnato mayonnaise, process the yolks, mustard, anchovy fillets and lemon in a small blender. With the motor still going drizzle in the oils until it thickens. Add the tuna and pulse a few times until just incorporated. Season the sauce with a little salt and pepper and if too thick add a splash of water.

Heat a chargrill pan and lightly oil the vegetables. Season with salt and chargrill until just tender.

Arrange on an oval plate and drizzle over the sauce. Garnish with capers and parmesan.


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