Grilled Tuna Tonnato Leggero
My light (‘leggero’ in Italiano, if you please) riff on the classic vitello tonnato is ideal for summer entertaining—it’s a breeze to prepare, is best served at room temperature and is fully seafood-focused. This recipe takes out the traditional meat (veal, to be precise) and swaps it for grilled rare tuna steaks. That signature creamy tuna dressing still packs an umami punch with Greek yogurt and miso instead of the usual mayonnaise and eggs and is so delicious—and quick—you’ll want to spread it on everything. The dressing is best made a day (or two) before serving, which will give time for the flavors to meld.
Ciao ragazzi! Those long beautiful summer days and evenings are here, and so is gathering around the table with—well, everyone!—for meals alfresco. The inspiration? Idyllic Italian summers—whether spent in Positano, Tuscany or Sardinia—are all about sun, water, an Aperol Spritz or two and long lazy afternoon lunches with big platters of simple, delicious food served family style. My riffs on some of my all-time Italian favorites are perfect for summer meals outdoors. The classic vitello tonnato (a beloved Piedmontese dish of thinly sliced veal with a creamy tuna sauce) gets a pescatarian twist and a lighter sauce; panzanella, the famed Tuscan salad, becomes an updated one-platter meal with grilled shrimp and peaches and a luscious miso-lemon vinaigrette. And what’s for dessert? Ice pops with a fizzy Venetian twist. So this summer, gather friends and family, raise a glass of chilled vino rosato (that’s rosé to some of you, summer water to the rest of you) and celebrate. Cin cin e salute!
Find this recipe & article on The Purist.
Serves 4
INGREDIENTS
Tonnato Leggero Sauce
½ cup Greek yogurt
½ cup extra-virgin olive oil
10 oz canned tuna packed in olive oil (not drained)
3-4 anchovy fillets
1 tbsp lemon juice
1 tbsp white miso
1 tbsp capers, drained
½ tsp ground black pepper
4 (5 oz) tuna steaks
1 tbsp. olive oil, plus more for finishing
Sea salt and ground black pepper, to taste
1 lemon, halved
2 mini cucumbers, thinly sliced
1 tbsp capers, drained and rinsed
2 oz arugula or other baby greens
Flaky sea salt, for finishing
Togarashi, for finishing
METHOD
Make the sauce: Add all ingredients to a food processor and puree until smooth and creamy. Make up to 2 days in advance and store in a tightly sealed container in the refrigerator.
Set grill to high heat. Brush tuna steaks on both sides with olive oil and season with salt and pepper. Grill each side of tuna for 1½ to 2 minutes for rare. Rest for 5 to 10 minutes, then cut into ½-inch slices.
Place lemons on grill, cut-side down, for 1 minute, until flesh is charred and caramelized.
To plate, spoon sauce onto a serving platter and top with tuna slices. Add cucumber, capers and arugula. Finish with a glug of olive oil, sprinkle with flaky sea salt and togarashi, and serve with grilled lemon.