Ingredients
The following ingredients have 6 Servings
- 2 Lebanese flatbread, folded and cut into 5cm pieces
- 1 tbsp olive oil, plus extra for drizzling
- 1 bunch large, thick asparagus, trimmed
- Shavings of parmesan, coarsely chopped flat-leaf parsley, dried chilli flakes and capers, to serve
- 230 gm canned tuna in olive oil, drained (see note)
- 1 tbsp capers in vinegar, drained, plus extra to serve
- 2 anchovy fillets
- Juice of 1 lemon (or to taste)
- 1 small garlic clove
- 150 ml mild olive oil
Instruction
- Preheat oven to 200°C. Toss flatbread in olive oil and scatter in a single layer over two oven trays. Bake, swapping trays halfway, until golden and just crisp (8-10 minutes).
- Meanwhile, blanch asparagus in a large saucepan of boiling salted water until bright green (30-40 seconds). Refresh, drain, then pat dry.
- For tonnato, process ingredients (except oil) in a food processor or blender until combined, then, with the motor running, gradually add oil until smooth. Season with salt and lemon to taste. Transfer to a bowl, drizzle with oil, top with parmesan, parsley, chilli and capers and serve with flatbread and asparagus.
