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.
¾ cup mayonnaise
1 heaped tsp capers
1 tbsp mild seeded mustard
125g can tuna in oil
1 garlic clove, chopped
3 tbsp pine nuts
3 tbsp pepitas
2 tbsp olive oil
1 bunch asparagus spears
1 bunch broccolini
about 1 cup green beans, trimmed
zest and juice of ½ lemon
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.