2 for 1: Asparagus or Broccoli Tonnato

Tonnato sauce, I love you.

 I ate vitello tonnato every damn day in Milan (no lie).    But I rarely make veal at home (like, never), so let's pair this sauce with asparagus.

The 2nd day, I served it with roasted broccoli with sliced almonds!  So good.

Here is how I make it:

Tonnato Sauce (the BEST!):

1 can of tuna in olive oil (I buy Tonino brand)

1 tbsp mayo (Hellmann's please)

1/4 tsp Dijon mustard 

1 heaping tbsp capers

3 anchovies

juice of half a lemon

whiz this mixture in a food processor, until smooth (can be made hours ahead).

I peel my asparagus spears if they are fat (early spring).    Blanch in a shallow pan with some water for 3 minutes.  

Spread the tonnato sauce on a platter and top with the blanched asparagus.

I like to grind red peppercorns (not hot pepper) on top.    Top with lemon zest and serve.

For the Broccoli Tonnato:

Roast broccoli florets on a baking sheet, drizzled with olive oil and kosher salt for 20 minutes, flipping one time.

Spread the tuna sauce on a platter and top with the broccoli.  Throw some sliced almonds on top.

Great sides for whatever else you are serving, and can be served at room temp.

Enjoy!  xo