RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 600g Coles green beans, trimmed
• 1 Tablespoon Cobram Estate Classic Extra Virgin olive oil, plus extra to serve
• ½ teaspoon sea salt
• 1/3 cup whole roast almonds, chopped
• ¼ bunch dill sprigs to serve
• Cracked black pepper to serve

Spicy Tonnato:

• 90g John West Rosemary and Sea Salt Tuna
• 1 hard-boiled egg, peeled, roughly chopped
• ¼ cup ZoOSh whole egg mayonnaise
• 4 John West anchovy fillets in oil, drained
• 2 teaspoons baby capers
• 2 teaspoons lemon zest
• 2 Tablespoons lemon juice
• 1 long green chili, diced, plus extra to serve
• 40ml Cobram Estate Classic Extra Virgin olive oil

METHOD:

• To make the tonnato sauce, place the tuna and its oil, plus all the other sauce ingredients into a small food processor. Season with a small pinch of sea salt and blend until smooth, adding a little extra olive oil if the mixture is too thick. Set aside.
• Heat a non-stick frying pan or BBQ grill plate to high. Toss the beans in the oil and a pinch of sea salt and grill, turning for 5 minutes, or until charred and tender.
• To serve, spread half the tonnato sauce onto the base of a serving platter. Top with the beans and drizzle over some extra sauce. Scatter with almonds, dill, cracked black pepper and a drizzle of olive oil.

Our friends at Wine Selectors recommend pairing this dish with a Gruner Veltliner or Merlot.