MMy parents live in Mallorca, and one of my favorite things to eat when I visit them is the simplest food. ensalada mixta. The best thing is just a pile of lettuce, white asparagus, a pile of canned tuna, and a few capers. When I was a kid, I would eat all the tuna first, so I’d like to introduce you to my favorite tuna salad. Tuna salad with Italian-inspired tuna dressing. tonnato sauce. Double tuna salad! For me, it’s perfect.
tonnato salad
There are endless ways to customize it, so enjoy it with your favorite sauces. The leftover sauce is delicious when eaten with toast or 7-minute boiled eggs.
preparation 10 minutes
Cook 15 minutes
service 2 as mainor 4 as sides
Waxy potatoes 500g (New Jersey Royal, Pink Fir Apple or Charlotte), halve large ones
100 grams fine mung beanscropped
145g tinNed tuna marinated in olive oildrained
handful of soft herbsfinely chopped – I like dill and parsley in this
1 a bit gem or romaine lettuce
1 small bulb of fennelor cut off the cucumber, cut it in half, and slice it thinly.
extra virgin olive oilfor drizzle
For tonnato sauce
145g tinNed tuna simmered in olive oildrained
2ttablespoon of mayonnaise
1/2 clove garlic
1tBSP Caperdrained
Juice and zest of 1 lemon
2tBusp extra virgin olive oil
with sea salt black pepper
First, start by making the sauce. Place all sauce ingredients in a food processor, add water, season generously, and blend until smooth. It should have the consistency of a thick dressing, so add more water to loosen it if necessary.
Place potatoes in a saucepan of cold, lightly salted water, bring to a boil, and cook until tender and cooked through, about 10 minutes. Add the green beans to the pot for the last 4 minutes of cooking time. Drain the potatoes and beans, run under a tap of cold water to cool slightly, then drain again.
Place the potatoes and beans on a platter and top with the second can of tuna flakes. Add the herbs, torn lettuce, and sliced fennel, then drizzle with extra virgin olive oil and a few generous tablespoons of the tonnato sauce. Toss everything to coat and serve with additional sauce.
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Make More with Less: Foolproof Recipes to Make Your Food go Far by Kitty Coles is published by Hardie Grant (£22). To buy for £19.36, visit: guardianbookshop.com
