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Tonnato Broad Beans with Shaved Fennel and Toast

Tonnato Broad Beans with Shaved Fennel

These Tonnato Broad Beans feature tender beans smothered in a shortcut tonnato sauce served on a tangle lightly dressed fennel.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Shaved Fennel Salad
  • 1 clove garlic peeled and sliced thin
  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • 1 tbsp whole grain Dijon mustard
  • 1 tsp honey
  • 1 tsp salt
  • 1 bulb fennel fronds removed and reserved
Tonnato Broad Beans
  • 2 cans chunked white tuna drained
  • 1 cup mayo
  • 3 anchovy fillets
  • 1 preserved lemon
  • 1 lemon juiced
  • 2 (540ml, 18 fl oz) cans broad beans drained and rinsed
To Serve
  • 2 tbsp olive oil
  • 2-4 slices bread
  • Fresh ground pepper

Equipment

  • 1 Food processor or blender
  • 1 smoothie cup optional

Method
 

For the Fennel Salad
  1. Place the garlic, olive oil, white balsamic, honey, mustard, and salt in a food processor or smoothie cup and blitz until very smooth. Transfer to a resealable container and chill until ready to use. 
    1 clove garlic, ¼ cup olive oil, ¼ cup white balsamic vinegar, 1 tbsp whole grain Dijon mustard, 1 tsp honey, 1 tsp salt
  2. When ready to serve, shave the fennel bulb on a mandolin. The pieces should be 1/8” thick. Place the shaved fennel in a bowl and add a few spoonfuls of the dressing. Sprinkle with a little salt and toss to coat. **
    1 bulb fennel
For the Tonnato Beans
  1. Place the tuna, mayo, and anchovy fillets in a large food processor or blender. 
    2 cans chunked white tuna, 1 cup mayo, 3 anchovy fillets
  2. Remove and discard the flesh of the preserved lemon and finely chop the rind. Add the rind and the lemon juice to the food processor and blitz until very smooth. 
    1 preserved lemon, 1 lemon
  3. Pour the tonnato sauce into a bowl and add the beans. Toss to coat and chill until ready to serve. ***
    2 (540ml, 18 fl oz) cans broad beans
To Serve
  1. When ready to serve, heat the oil in a large skillet. Add the bread to the skillet and fry until golden on both sides. Keep warm in a low oven. 
    2 tbsp olive oil, 2-4 slices bread
  2. Pile the shaved, dressed fennel into a bowl. Top the fennel with the beans and garnish with the reserved fennel fronds and fresh ground pepper. Serve with the toast on the side. 
    Fresh ground pepper

Notes

** Leftover dressing can be stored in a resealable container in the fridge. The dressing will keep for a week.
*** The Tonnato Broad Beans can be made a couple of days in advance and will keep for a week in a resealable container in the fridge.