Not sure about you, but I for myself love Vitello Tonnato. And this adapted version is delightful. Fairly light (mixing cream cheese with mayonnaise) and perfect to have as variation for the asparagus season. Did you know that white and green asparagus have the same origin, just one sees the sunlight and the other doesn’t? Crazy nature. But delicious in any case!
See how to make here:
500g white asparagus
2-3 lemon slices
Salt & sugar
1 can of tuna in water
1-2 tablespoons cream cheese
1-2 tablespoons mayonnaise
Salt & pepper
2-3 teaspoons of capers (I like the small ones best for a tonnato dish)
Peel the asparagus. Cut off the ends. Steam or cook the asparagus with salt, sugar and the lemon slices in the water (or on top if you steam). The asparagus is ready after approx. 10 minutes, check if you can easily point a knife through them.
Meanwhile mix together the tuna can, mayonnaise and cream cheese. As well as salt & pepper. I add 1 teaspoon of capers in the mix already. See that all is smoothly mixed.
Now drain the asparagus. Place on a platter. Spread the tuna mix evenly on top and drizzle the capers over the tuna last. And you are ready!
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