Ingredients:
\nTonnato
\n 1\/2 cupmayonnaise
\n 1 (6.7-ounce) jar oil-packed tuna, drained
\n 3 tablespoonssalt-packed capers, rinsed of their salt
\n 2 anchovy fillets
\n 1\/4 teaspoonfreshly ground black pepper
\n 4 tablespoonsextra-virgin olive oil
\n Juice from 1 lemon (2 to 3 tablespoons)
\nVegetables
\n 1 cupfava beans, shucked
\n 6 ouncesthin asparagus
\n 3 tablespoonstonnato (above)
\n 2 tablespoonstoasted, salted sunflower seeds
\n 1\/4 cupchopped curly parsley
\n Freshly ground black pepper<\/p>\n
Directions: <\/p>\n
Combine the mayonnaise, tuna, capers, anchovies, pepper, oil, lemon juice, and 1 tablespoon of water in a small high-speed blender. Blitz until smooth and creamy. Taste and adjust seasoning as needed. If you prefer a thinner sauce, add another tablespoon of water and blitz again until uniform. Transfer the tonnato to a jar with a lid and chill in the refrigerator for at least 20 minutes or up to 1 week.
\nBlanch the fava beans for 2 to 3 minutes in boiling water, then plunge into an ice bath until cool. Squeeze or peel the favas to remove and discard the skins.
\nSnap the woody ends from the asparagus and set up a steamer (I place a steamer basket in a large saucepan filled with about an inch of water). Steam the asparagus over high heat for 3 to 4 minutes, until bright green. Shock the asparagus in an ice bath to halt their cooking. Transfer the spears to a tea towel and blot dry.
\nSwirl the tonnato onto a plate. Nestle the fava beans on one side and stack asparagus next to them. Top with the sunflower seeds, a shower of parsley and a drizzle of olive oil, and lots of pepper. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Tonnato 1\/2 cupmayonnaise 1 (6.7-ounce) jar oil-packed tuna, drained 3 tablespoonssalt-packed capers, rinsed of their salt 2 anchovy fillets 1\/4 teaspoonfreshly ground black pepper 4 tablespoonsextra-virgin olive oil Juice from 1 lemon (2 to 3 tablespoons) Vegetables 1 cupfava beans, shucked 6 ouncesthin asparagus 3 tablespoonstonnato (above) 2 tablespoonstoasted, salted sunflower seeds 1\/4 cupchopped… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1830","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1830"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1830\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}