Tonnato-Style Tuna Salad
with garlicky panko, capers, lemon & fresh herbs
Did you know that capers are the unopened buds of the caper plant? They are mainly harvested in countries with Mediterranean climates.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
½ can
Tuna packed in water
(Contains: Vis)
½ piece
Garlic
1 piece
Little gem
1 piece
Tomato
50 g
Pre-cut green beans
15 g
Capers
½ piece
Lemon
10 milliliters
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
15 g
Panko breadcrumbs
(Contains: Tarwe)
½ sachet(s)
Italian seasoning
5 g
Fresh chives, dill & flat leaf parsley
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Thoroughly wash the potatoes, then finely dice them.
- Boil the potatoes for 5 minutes, covered. Add the green beans and boil for 6 - 8 more minutes, then drain and return to the pot.
- Finely chop the fresh herbs in the meantime.
- Drizzle the potatoes and green beans with half of the extra virgin olive oil. Add the fresh herbs and toss well to coat, seasoning to taste with salt and pepper.
- Heat the olive oil in a frying pan over medium-high heat.
- Crush or mince the garlic, then fry it with the panko and the Italian seasoning for 4 - 5 minutes, or until golden. Season to taste with salt.
- Meanwhile, dice the tomato.
- Cut the lettuce into smaller pieces and transfer to a salad bowl.
- Quarter the lemon.
- Drain the tuna and transfer to a tall container.
- Add the Worcestershire sauce, the mayonnaise and the water (see pantry for amounts). Add half of the capers and the rest of the extra virgin olive oil.
- Squeeze a quarter lemon per person directly into the container, then process until smooth using an immersion blender. Season to taste with salt and pepper.
- Transfer half of the tonnato mixture to the salad bowl and toss well to combine.
- Serve the lettuce on plates and top with the potatoes and green beans.
- Top with the tomato and the rest of the tonnato. Garnish with the garlicky panko and the rest of the capers.
- Serve the rest of the lemon wedges alongside.
