Ingredients
- For the tonnato sauce:
- 2 anchovy fillets
- 1tbs caper berries
- 1 tin tuna in olive oil, drained weight at least 100g
- 1 clove garlic
- 1tsp Dijon mustard
- Juice of ½ lemon
- 1tbs dill
- 2tbs mayonnaise
- Salt & black pepper
- 260g cherry tomatoes
- 4 handfuls lettuce, shredded
- 4 eggs, softly boiled, peeled and halved
- 16-20 olives
- Sourdough toast, buttered
- Place the anchovy fillets, capers, tuna, garlic, mustard, lemon juice, dill and mayonnaise into a food processor or use a high-speed blender. Season to taste with plenty of black pepper and a little salt if needed. It’ll probably be salty enough because of the capers. Blitz until smooth, then set aside.
- Spray the cherry tomatoes with a little olive oil, then roast in the oven or air fryer for a few minutes. You can also do this on a pan. Just heat and blister the tomatoes a little to intensify their flavour. Set aside.
- Shred the lettuce by rolling the leaves together then slicing. Divide between four bowls. Add the cherry tomatoes, halved boiled eggs and olives. Then drizzle over the tonnato sauce and serve.
