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Pickled asparagus tonnato

Name: Pickled asparagus tonnato
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 300g asparagus; 100ml cider vinegar; 100ml water; 50g caster sugar; 1 tsp yellow mustard seeds; ½ tsp dried dill; 160g tin tuna in sunflower oil, drained; 1 medium free-range egg yolk; 75ml olive oil; Juice 1 lemon; ¼ red onion, very finely chopped; Dill sprigs to garnish; Extra-virgin olive oil to drizzle

By: Pollyanna Coupland
Food producer, delicious.

Published: 13 Mar 23
Updated: 18 Mar 24

This stunning plate is inspired by northern Italian dish vitello tonnato – finely sliced veal topped with silky tuna sauce and capers. Our version switches the meat for quick-pickled asparagus which works so well with the creamy tuna sauce. A dish perfect for spring (any leftovers make an immense sandwich).

Make the most of asparagus season with more delicious asparagus recipe ideas.

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Easy
April 2023

Test kitchen approved

Serves 2
Hands-on time 20 min

Make the most of asparagus season with more delicious asparagus recipe ideas.

Love this recipe? Get more to your door every month! See our offer to get five magazines for £5.

Nutrition: per serving

Calories: 653kcals
Fat: 47.2g (7g saturated)
Protein: 26g
Carbohydrates: 29.1g (28.7g sugars)
Fibre: 3.7g
Salt: 0.7g

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Ingredients

300g asparagus
100ml cider vinegar
100ml water
50g caster sugar
1 tsp yellow mustard seeds
½ tsp dried dill
160g tin tuna in sunflower oil, drained
1 medium free-range egg yolk
75ml olive oil
Juice 1 lemon
¼ red onion, very finely chopped
Dill sprigs to garnish
Extra-virgin olive oil to drizzle

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Method

Trim off the woody ends of the asparagus (and remember to save them!) then put in a pan with the vinegar, water, sugar, mustard seeds and dried dill. Bring to the boil and simmer for 2 minutes, then take off the heat and set aside to cool in the liquid.
To make the sauce, put the tuna and egg yolk in a food processor and whizz together. Then, with the motor still running, slowly drizzle in the olive oil in a thin stream. If the mixture seems a little thick after adding all the oil, add a splash of water – you want it to be a little thicker than double cream, but still loose enough to pour. Taste and season with plenty of lemon juice, salt and pepper.
Pour the sauce onto a serving dish, then drain the asparagus and arrange the spears on top. Sprinkle over the red onion and dill sprigs then finish with a drizzle of extra virgin olive oil.

Recipe from April 2023 Issue

Nutrition

Nutrition: per serving

Calories: 653kcals
Fat: 47.2g (7g saturated)
Protein: 26g
Carbohydrates: 29.1g (28.7g sugars)
Fibre: 3.7g
Salt: 0.7g

delicious. tips

The tuna sauce is an emulsion (like a mayonnaise) so if it starts to split, you can add a dash of iced water which should bring it back into something smooth and silky.

Keep the pickle liquor as it can be reused – finely sliced cucumber or radishes are our favourites.