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Tonnato is a creamy Italian sauce that combines from-scratch mayo with preserved tuna, lemon juice, and anchovies, and is classically spooned over thinly sliced veal. This one is different. It gets creaminess from cashews instead of eggs, and, along with the dukkah spice mix, will gussy up any tray of roasted vegetables you make.
Recipe information
Yield
4 servings
Ingredients
1
1
½
3
½
1
1
¾
4
1
1
1
1
4
1
Special Equipment
Preparation
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 400°. Place squash on one rimmed baking sheet and cauliflower on another one. Drizzle squash with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Drizzle cauliflower with 2 Tbsp. oil, season with salt and pepper, and toss to coat. Roast squash and cauliflower, tossing and rotating sheets halfway through, until squash is browned and tender, 35–40 minutes, and cauliflower is browned and tender with charred edges, 40–45 minutes.
Step 2
Meanwhile, combine anchovies, chile, garlic, tuna, ½ cup cashews, 2 Tbsp. lemon juice, 6 Tbsp. oil, and 3 Tbsp. hot water in a blender and let soak 5 minutes. Purée on low speed, gradually increasing to high, until sauce is very smooth. Season tonnato with salt and pepper.
Step 3
Toast sesame seeds, coriander seeds, and fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl and let cool. Heat 1 Tbsp. oil in same skillet. Toast remaining ¼ cup cashews, tossing, until golden brown, about 3 minutes. Using a slotted spoon, transfer cashews to a plate. Pour off cashew oil into a small bowl.
Step 4
Transfer toasted spices to spice mill or mortar and pestle and coarsely grind, then add to bowl with cashew oil. Coarsely grind cashews in spice mill or with mortar and pestle (with pieces no larger than ¼"). Transfer to bowl with spices. Add red pepper flakes and stir to combine (the dukkah should look like coarse wet sand).
Step 5
Gently toss squash, cauliflower, and arugula in a large bowl.
Step 6
Swipe ¼ cup tonnato on a plate. Top with one-quarter of squash mixture, then sprinkle with dukkah and capers. Drizzle with oil. Serve with lemon wedges alongside.
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Reviews (7)
Back to TopI was a little afraid of this but it was so good! I don't like cashews but I loved how they were treated here. Layers of flavors make this worth serving to company.
Heather D
Oakland, CA
11/23/2021
Absolutely delicious! Surprisingly good with the tonnato, unexpected flavours to go with the vegetables. Didn't have cashews on hand, so I subbed in for an equal amount of walnuts - turned out really good nonetheless. I used slightly less cauliflower / more squash (had a really big squash).
Anonymous
Toronto, Canada
9/29/2020
This is surprisingly good! Would definitely make again!
Anonymous
Ithaca,NY
9/15/2020
Wow! This is such a wonderful dish! I will definitely make it again. It was like a flavor explosion in your mouth. Only change I made was to use romaneso as well as cauliflower.
Anonymous
Eugene, Or
11/15/2017