Tonnato toasts with roast broccoli
Serves: 2
Prep time: 45 minsTotal time: 
Recipe photograph by Maja Smend
Tonnato toasts with roast broccoli
These toasts are a tasty way to enjoy oil-rich tuna. The fish is high in omega-3, which can improve mood-related menopause symptoms
Serves: 2
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
679Kcal
Fat
35gr
Saturates
4gr
Carbs
45gr
Sugars
6gr
Fibre
13gr
Protein
39gr
Salt
1.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 75g blanched almonds
- 1 x 112g tin yellowfin tuna in olive oil (we used Ortiz)
- 1 tbsp capers
- 1 anchovy fillet
- juice of ½ lemon, plus wedges to serve
- 200g Taste the Difference purple sprouting broccoli
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp chilli flakes
- 4 slices sourdough wholemeal bread, toasted
Step by step
- Soak 60g of the almonds in cold water for 4 hours to soften. Drain and transfer to a blender or small food processor. Drain the tuna, reserving the oil, and add to the blender along with the capers, anchovy and lemon juice. Add 1 tbsp of the reserved tuna oil and 60ml of water and blitz until smooth. Taste and season. Transfer to the fridge
- Preheat the oven to 180°C, fan 160°C, gas 4. On a baking tray, toss the broccoli with 2 teaspoons of the reserved tuna oil and plenty of black pepper. Roast for 15 minutes until the broccoli starts to char. Remove and leave to cool slightly.
- Meanwhile, roughly chop the remaining almonds. Transfer to a small frying pan and dry fry over a medium heat for 1 minute, then add the cumin and coriander seeds and continue to cook for 2-3 minutes, shaking the pan occasionally, until fragrant and the almonds start to turn golden. Transfer to a mortar and grind with a pestle until the almonds are broken down and the spices are finely crushed. Stir in the chilli flakes with a large pinch of salt.
- Top the toasted bread with the tonnato, broccoli and almond mix. Serve with lemon wedges.
