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Fried fennel and tuna salad with tonnato dressing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your dish with a classic Italian tonnato sauce, a creamy tuna dressing inspired by Caesar salad, perfect for pairing with veal.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 clove garlic
  • 3 bulbs baby fennel, trimmed, cut lengthwise into 3mm-thick slices
  • 40.00 ml baby capers
  • 300g\tgreen beans, trimmed
  • 1 cos lettuce, washed, torn
  • 1 celery heart with leaves attached (see note), thinly sliced width-wise
  • 25g (1/3 cup) parmesan flakes
  • 250.00g\tcan tuna slices in oil, drained
  • 2 egg yolks
  • 11.80 gm Dijon mustard
  • 4 anchovy fillets
  • 150ml light olive oil
  • 20.00 ml baby capers
  • 60ml (1/4 cup) lemon juice
Instructions:
  • For tonnato dressing, start by making mayonnaise. Blend egg yolks, mustard, and anchovies in a food processor until smooth. While the processor is running, slowly drizzle in oil until the mixture thickens. Then, add tuna, capers, and lemon juice. Season with salt and pepper, and blend until smooth.
  • In a large frying pan over medium heat, sizzle 2 tablespoons of oil with garlic. Cook each half of the fennel for 1 1/2 minutes on each side until golden brown. Plate the fennel, leaving out the garlic. Repeat with the rest of the fennel slices, then season to taste.
  • Discard the garlic from the pan. Heat the remaining 1 tablespoon of oil over medium heat in the pan. Add capers and cook for 1 minute until crisp. Drain on a paper towel.
  • Boil beans in salted water until tender, about 3 minutes. Drain.
  • Combine cos lettuce, celery, parmesan, and tonnato dressing in a bowl, tossing well. Arrange on a platter or individual plates and garnish with fried fennel, beans, tuna, and capers. Serve.

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