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 o
