This easy and quick dish is a great side dish for a weeknight meal but is also elegant enough for company. Tonnato sounds like a creamy chunkless tuna salad but it’s actually makes a great salty condiment for vegetables. Make sure to preheat the oven ahead of time to get it piping hot so your asparagus cooks fast. And if you want your tonatto sauce with a little kick, try using an equal amount of Starkist Tuna Creations® BOLD Tapatio or Sriracha instead of Lemon Pepper.
Course Side Dish
Cuisine American
Prep Time 8 minutesminutes
Cook Time 12 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 212kcal
Author Irvin
Ingredients
Roasted asparagus
1poundasparagus455 g
1tablespoonolive oilextra virgi
1teaspoonkosher salt
1/2teaspoonblack pepper
Tonnato Sauce
5.2ouncesStarKist Tuna Creations® Lemon Pepper148 g or 2 packs
3tablespoonsmayonnaise
2tablespoonsolive oil
salt and pepper to taste
To assemble
1hardboiled egg
1wedge of lemon
Instructions
Preheat the oven to 425°F. Snap off the woody ends of the asparagus with your fingers. Place the asparagus on a rimmed baking sheet and drizzle with the olive oil. Sprinkle the salt and pepper over the asparagus then toss the together with your hands to make sure the stalks are coated. Roast in the oven 10 to 15 minutes until just tender (your cooking time will depend on the thickness of the asparagus).
While the asparagus is roasting, place the tuna, mayonnaise, and olive oil in a blender, and process until a smooth sauce. Taste and adjust seasonings.
Once the asparagus is cooked, spoon some sauce onto a serving platter and place the asparagus on the sauce. Chop the egg into wedges and place over the asparagus. Serve with a wedge of lemon, to be squeezed over the vegetables and egg right before eating. Spoon the remaining sauce in a bowl to serve along with the asparagus.