Prep: 15 minutes
Total: 25 minutes
For the tonnato:
1 (6.5 ounce|183 gram) jar of oil packed tuna, drained
4 oil-packed anchovy fillets
1 jalapeno, seeded and roughly chopped
1 garlic clove, peeled and smashed
1/2 cup mayonnaise, preferably Duke’s
3 tablespoons fresh lemon juice
1 tablespoons capers
1/4 cup olive oil
For the dukkah:
2 teaspoons toasted coriander seeds
2 teaspoons toasted cumin seeds
2 teaspoons toasted fennel seeds
1/4 cup toasted and finely chopped peanuts
1 tablespoon benne seeds
Kosher salt, to taste
For the vegetables:
Anything nice you can find at the market!
1. Make the tonnato sauce: Place all ingredients in the bowl of a food processor and purée until smooth. Taste and season with salt; you may need to thin out with a bit of water.
2. Make the dukkah: Place the coriander, cumin, and fennel in a spice grinder and pulse until chopped, but not a fine dust. Place in a small bowl with the peanuts and benne seeds and season with a pinch of salt.
3. The best thing about this recipe is that you can use whatever looks best at your farmers market or, better yet, a friend’s rooftop garden in the middle of Brooklyn. Char some of the veggies, fry some, and keep some raw. Arrange on a plate, spoon over the tonnato sauce, sprinkle with dukkah, and hit it with a little lemon zest.