Mixed grilled greens with tonnato sauce (tuna mayonnaise)

Grilled greens with tuna mayo.
Grilled greens with tuna mayo. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Gluten-free

This takes the best bit from the Italian classic – the tuna mayo served on poached veal in vitello tonnato – and adds it to charred greens. It's light, lovely and super quick to make. You could easily bulk it out by adding some little steamed spuds and soft-boiled eggs. Any leftover tonnato sauce can be kept in the fridge for a week. It is also great on toasted sourdough.

Ingredients

Tonnato sauce

¾ cup mayonnaise

1 heaped tsp capers

1 tbsp mild seeded mustard

125g can tuna in oil

1 garlic clove, chopped

Topping

3 tbsp pine nuts

3 tbsp pepitas

Mixed greens

2 tbsp olive oil

1 bunch asparagus spears

1 bunch broccolini

about 1 cup green beans, trimmed

zest and juice of ½ lemon

Method

1. For the tonnato sauce, add all the ingredients to a blender and blitz until just smooth – it will have a slight texture thanks to the tuna and mustard.

2. Add the pine nuts and pepitas to a small frying pan over low-medium heat and cook until golden, stirring regularly to prevent catching. Set aside in a small bowl.

3. Place the same frypan over medium-high heat. Add the olive oil, and once hot, add the greens. Cook, turning often, until there are spots of char and the vegies are a vibrant green, about 2 minutes. Remove from the heat and add the lemon zest and juice.

4. Turn the greens out onto a plate. Drizzle over some of the tonnato sauce and top with the pine nuts and pepitas. Season very generously with salt and pepper and serve. You can also drizzle over about ½ tbsp olive oil if you wish.