21 Jul 2018

Thomasina Miers’ recipe for green bean and new potato ‘tonnato’ salad


Anchovies, tuna and mustard come together to make a creamy backdrop for this summer stunner


Ilove tonnato so much that I could eat it for breakfast. It evokes sunshine for me – summery holidays where all cares in the world are fixed by peaches, white wine, anchovies, quiches and creme brulee (though not necessarily in that order). I fell for tonnato on one particular Italian holiday, when we ate it with veal. It was so mouthwatering that I was smitten. Here is a version loaded with vegetables, for the summer. For recipe follow this link.