Free Standard Delivery for orders over $150.

Tonnato with Leeks

Jump to Recipe Print Recipe

 

Tonnato with Leeks

This Tonnato inspired dip is made with Ortiz Ventresca Tuna, SJ Salted Capers, SJ Mayonnaise, fresh chopped parsley, PONS JANIROC Extra Virgin Olive Oil and topped with El Navarrico Leeks. Serve this with Vecchio Mulino Linguette, for a dish that comes together in moments.
Print Recipe Pin Recipe

Ingredients
  

TONNATO

  • 220g Ortiz Ventresca Tuna, drained
  • 1 tbsp SIMON JOHNSON Capers, rinsed and patted dry
  • 1/3 cup SIMON JOHNSON Mayonnaise
  • 1-2 tbsp JANIROC Extra Virgin Olive Oil
  • 1 lemon, zest and juice to taste

To Serve

  • 660g El Navarrico Leeks
  • 3-4 Ortiz Anchovy Fillets
  • garnish of capers and fried parsley leaves, allow 1-2 tbsp of each
  • extra lemon juice to taste
  • JANIROC Extra Virgin Olive Oil
  • black pepper
  • Vecchio Mullino Linguette

Instructions
 

  • Blend the Tonnato ingredients together in a small food processor until smooth and combined. Refrigerate until cold and firm.
  • Drain the leeks removing as much liquid as possible, chop and set aside.
  • Heat some olive oil in a small pan. Once the oil is sizzling, drop the capers and parsley in, and fry until crisp. Remove from heat immediately and drain on paper towel until required.

To Serve

  • Spoon Tonnato onto serving platter and top with the chopped leeks. Add a few anchovy fillets along with the crispy fried capers and parsley.
  • Add a drizzle of olive oil, a squeeze of lemon juice and cracked black pepper to taste.
  • Serve with the linguette on the side.

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

BBQ Lamb with White Bean Puree

  Made for long Easter lunches, this is a fresh take on Easter lamb. BBQ lamb cutlets are drizzled with rosemary‑infused Colonna Extra Virgin Olive

Gazpacho

  Beat the heat with this irresistible Gazpacho! Made with Monjardin Tomatoes, fresh summer ingredients like crisp cucumbers, sea salt and a generous drizzle of

Salt Baked Fish

This baked ocean trout is encrusted with Wakame flavoured Tasman Sea Salt to impart a delicious umami flavour to any dish. Add some citrus fruit

Peach Tarte Tatin

  Golden, glossy, and irresistibly fragrant, this Peach Tarte Tatin captures summer at its peak with El Navarrico Whole Preserved Peaches — harvested and bottled

All Recipes