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Tonnato with Leeks

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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.
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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.

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