Tonnato is a creamy Italian sauce made with mayonnaise, capers, tuna and fresh lemon juice that's traditionally served with cold meats. It adds a real punch to this gorgeous seasonal salad, which is packed with charred purple sprouting broccoli, boiled eggs, crunchy radishes and herby baked tomatoes. Learn how to make this easy recipe from chef and author Dean Edwards.
Cook the potatoes in boiling water for 12-14 minutes, or until cooked through. Drain and set aside.
In the meantime, cook the broccoli in boiling water for 4-5 minutes. Refresh straight away in iced water, and then drain again. Tip into a bowl and toss with a little olive oil. Cook in a pre-heated griddle pan for 4-5 minutes.
Drizzle the tomato halves with a little oil and balsamic vinegar. Season, sprinkle over some oregano and cook under a hot grill for 5-6 minutes.
Lower the eggs into a pan of simmering water. Bring back up to a gentle simmer and cook for 7 minutes – this will keep the yolk soft. Chill the eggs in cold water to stop the cooking process, then peel and cut in half.
Put all the dressing ingredients into a blender. Season and blitz until smooth.
Arrange the potatoes, broccoli, eggs, tomatoes and lettuce on a platter. Scatter over the olives and radish slices and drizzle over the tonnato dressing. Serve with some crusty bread, if you like.
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This delicious recipe was created by chef and author Dean Edwards and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.