Anchovies, tuna and mustard come together to make a creamy backdrop for this summer stunner
Prep 15 min
Cook 30-35 min
Serves 4
Ingredients
- 500g new potatoes
- 2 tbsp olive or rapeseed oil
- Salt and black pepper
- 300g string beans
- 2 baby gem lettuces
- ½ small red onion, very finely sliced
For the tonnato
- 4 anchovy fillets
- garlic cloves
- 2 egg yolks
- 120g sustainably caught skipjack tuna, drained
- 2 heaped tsp dijon mustard
- 2 tbsp lemon juice
- 2 tsp white-wine vinegar
- 150ml extra-virgin olive oil
- 3 tbsp capers
Method
Heat the oven to 220C/425F/gas 7. Cut the potatoes into bite-size pieces (some will be small anyway, but cut any that aren’t into halves or thirds), put them in a roasting tray and toss in the oil and plenty of salt and pepper. Put in the oven and roast for 30-35 minutes, until golden and wrinkled.
Next make the dressing. Put all the tonnato ingredients except for the olive oil and two tablespoons of the capers into the bowl of a food processor and blitz to a smooth paste. Once thoroughly mixed, slowly start pouring in the olive oil, with the machine running, in a thin, slow stream at first. Once half has been incorporated, go a little quicker. Once fully incorporated, add two tablespoons of cold water to loosen the dressing. Taste and adjust the seasoning with salt and perhaps a splash of vinegar, if needed.
Bring a large pan of salted water to a boil and blanch the beans for three minutes, then drain and plunge into iced water. Once cool, drain and pat dry with a tea towel. Break open the lettuce, wash and dry.
Spoon a pool of the dressing on to a large serving plate and arrange the leaves, beans, onion, potatoes and remaining capers on top. Serve any extra dressing on the side.