Zucchini Tonnato by @simonauscher

20 min
Medium

7 servings

🥒

400 g

Zucchini

🌿

15 g

Chives

🫒

30 ml

Capers

🍋

120 g

Lemon

🫒

160 ml

Olive Oil

🐟

10 g

Anchovy Fillets

🐟

120 g drained

Canned Tuna

🧄

3 g

Garlic

🍋

0.5

Lemon

🥚

1

Egg

🥚

18 g

Egg Yolk

🫒

1 tbsp

Capers

🌼

15 ml

Dijon Mustard

🫒

150 ml

Olive Oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/10

    Wash the zucchini and finely chop the chives.

    zucchini
    chives
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Drain the canned tuna and capers thoroughly.

    canned tuna
    capers
    🪵cutting board

  3. Step 3/10

    Add the drained tuna, anchovy fillets, garlic, whole egg, egg yolk, Dijon mustard, 1 tablespoon of capers, and juice from half the lemon to the food processor.

    canned tuna
    anchovy fillets
    garlic
    whole egg
    egg yolk
    🌼Dijon mustard
    capers
    lemon
    🥄measuring spoons

  4. Step 4/10

    Blend the tuna mixture until completely smooth.

  5. Step 5/10

    With the food processor running, slowly drizzle in 150 ml olive oil until the sauce emulsifies.

    olive oil
    🥛measuring jug

  6. Step 6/10

    Blend the sauce again until silky and loose, with a consistency between single and double cream.

  7. Step 7/10

    Taste the tonnato sauce and season it with salt, black pepper, and more lemon juice if needed.

    salt
    black pepper
    lemon
    🥄spoon

  8. Step 8/10

    Thinly slice the zucchini into rounds or ribbons.

    zucchini
    🔪chef's knife
    🪵cutting board

  9. Step 9/10

    Toss the sliced zucchini with the chopped chives, remaining 1 tablespoon capers, a drizzle of olive oil, salt, black pepper, and juice from the remaining half lemon.

    zucchini
    chives
    capers
    olive oil
    salt
    black pepper
    lemon
    🍽️serving platter
    🥄spoon

  10. Step 10/10

    Arrange the seasoned zucchini on a serving platter and spoon the tonnato sauce over or alongside it.

    zucchini
    🍽️serving platter
    🥄spoon

Composition

Ingredients

Types

Vegetables, Herbs, Condiments, Fruits, Oils, Fish, Canned foods, Aromatics, Eggs, Seasonings

Ingredients

Zucchini, Chives, Capers, Lemon, Olive oil, Anchovy fillets, Canned tuna, Garlic, Egg, Egg yolk, Dijon mustard, Salt, Pepper

Allergens

Fish, Egg, Mustard

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, Ketogenic, Pescatarian, Mediterranean

Calories

310 kcal

Macro nutrients

Protein: 8g, Total fat: 28g, Saturated fat: 4.5g, Carbohydrates: 5g, Fiber: 1.5g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 470mg, Potassium: 310mg, Iron: 1.5mg, Calcium: 45mg

Vitamins

Vitamin C: 18mg, Vitamin E: 3.5mg, Vitamin B12: 1.1µg, Vitamin D: 1.2µg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring jug, serving platter, spoon

Appliances

Food processor

Type

Type

Type Of Dish

Appetizer, Salad, Side Dish, Cold Dish

Occasions

Lunch, Dinner, Summer, Entertaining, Aperitif

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Italian, Mediterranean, French

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Crisp

Flavors

Savory, Briny, Tangy, Umami, Garlicky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the sauce contains raw egg and fish), fridge : 24 hours (Store in an airtight container,Keep at or below 4°C / 40°F,Preferably store zucchini and sauce separately), freezer : 0 min (Not recommended because the raw zucchini and emulsified sauce will separate and lose texture)