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.

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