Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
Dietary key
-
V
Vegetarian
-
V*
Vegetarian Option
-
Ve
Vegan
-
Ve*
Vegan Option
-
G
Gluten-Free
-
G*
Gluten-Free Option
-
D
Dairy-Free
-
D*
Dairy-Free Option
Tonnato with Crispy Butter Beans + Broccoli
Let this be your sign to fall in love with the creamy, tuna sauce that is tonnato. I used to have this every summer when my family went to Italy & a couple of months ago, it popped back into my brain and I knew I had to make it into a recipe.
Served with a jammy boiled egg, a few slices of red onion and some crusty bread - you have to give this one a go before the colder weather takes hold! - Bertie
Bertie is a recipe developer + content creator behind @bertiesbite. Check out more of her delicious recipes here.
Ingredients
1 egg yolk
1x 145g tin of tuna, in olive oil
1 tsp dijon mustard
2 tbsp lemon juice (+Zest ½ lemon for beans)
2 anchovy fillets, drained
1 heaped tsp capers, drained and rinsed
125g Queen Butter Beans (the rest reserved for the topping)
1 garlic clove, peeled
40ml olive oil
For the Rest:400g Queen Butter Beans - drained and patted dry
½ tsp paprika
½ head broccoli, cut into florets
2 medium eggs, soft boiled
crusty bread, to serve (optional)
Topping suggestionsExtra capers
sesame seeds
sliced red onion
Shop The Recipe
Directions
Preheat your oven to 200°C.
Start with the crispy beans. Tip the 400g of drained beans onto a linked baking tray in a single layer. Sprinkle with paprika, season, drizzle generously with olive oil and bake for 12 minutes.
Meanwhile, add the ingredients for the tonnato sauce (except the olive oil) to a blender and blitz until smooth. Transfer to a bowl and very gradually add the olive oil while whisking until you have a smooth creamy sauce.
When your beans are just beginning to crisp up, remove from the oven and push to one end of the baking tray (still in a single layer). Add your broccoli, tossed with a little more olive oil, a small pinch of paprika, salt and pepper and return to the oven. Cook for 15-18 minutes until golden. Once cooked, remove from the oven, add the lemon zest and toss to combine.
Soft-boil your eggs for 6 minutes. Drain, rinse under cold water and peel away the shell.
Using the back of a spoon, spread the tonnato onto your serving plate and spoon over the beans and broccoli. Top with a soft boiled egg and any extra toppings. Mop up with crusty bread, if you like.
Save
Save
Save
Save
Save
Save
