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Charred Broccolini with Tonnato Sauce

This flavorful vegetable side dish comes together easily with a rich and briny sauce.
Course Vegetable
Cuisine Italian
Keyword anchovy, broccolini, gluten free, sauce, tonnato, tuna, vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 563kcal

Ingredients

For the tonnato:

  • ½ cup extra-virgin olive oil
  • ½ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 6 ounces oil-packed tuna filets, drained
  • 3 oil-packed anchovy filets
  • 2 tablespoons capers
  • 1 tablespoon freshly squeezed lemon juice
  • Kosher salt, as needed

For the broccolini:

  • 1 pound broccolini, bottom ¼” (6mm) stems trimmed
  • Kosher salt, as needed
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper, as needed
  • Flat leaf parsley leaves, for garnish
US Customary - Metric

Instructions

For the tonnato:

  • In the base of a blender or food processor fitted with the blade attachment add the olive oil, mayonnaise, lemon juice, tuna, anchovies, capers, lemon juice and 1 tablespoon (15g) cold water.
  • Blend until the sauce is smooth. Season to taste with salt. The tonnato sauce can be made up to 2 days in advance and stored refrigerated in an airtight container.

For the broccolini:

  • In a large pot over medium heat, bring 3 quarts (2.8L) of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side. Add the broccolini and cook until bright green and tender, about 2 minutes.
  • Drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove from the ice bath and pat dry.
  • Preheat the broiler to high with a rack set in the top third of the oven. Arrange broccolini on an aluminum foil-lined baking sheet. Drizzle the broccolini in the olive oil, tossing to coat then arrange in an even single layer.
  • Season with salt and pepper then broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes.
  • Arrange broccolini on a baking sheet and drizzle with ¼ cup of the tonnato sauce. Garnish with parsley leaves.

Video

Nutrition

Calories: 563kcal | Carbohydrates: 4g | Protein: 13g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 530mg | Potassium: 329mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3023IU | Vitamin C: 26mg | Calcium: 142mg | Iron: 4mg