Ingredients
For the tonnato dip:
1 tin KIN Southern Bluefin Tuna in Oil
2 tbsp Greek yoghurt
6 capers
1 tsp Dijon mustard
2 tsp extra virgin olive oil
Pinch of salt and pepper, to taste
For the board
5-6 mini Lebanese cucumbers, halved
5-6 baby carrots, halved
250g multicoloured cherry tomatoes
150g sugar snap peas
1 bunch radishes, trimmed
1 baby gem lettuce (or endive leaves), separated
¼ cup pickled onions
⅓ cup Sicilian olives
⅓ cup roasted almonds
6 slices cheese of choice (I used Swiss cheese)
Sliced baguette
Crackers of choice (I used water crackers)
1 extra tin KIN Southern Bluefun Tuna in Oil
Fresh dill, to serve
Recipe developed by @madeby.mandy
Method
Serves 4-6
Add the KIN tinned tuna, yoghurt, capers, Dijon mustard, olive oil, salt and pepper to a blender or small food processor and blend until combined. Taste and adjust seasoning if needed. Transfer to a small bowl.
Wash and prep all your vegetables. Slice, halve or trim where needed so everything is easy to grab.
Place the tonnato bowl and the additional tin of tuna on a serving platter, and top with fresh dill. Arrange the vegetables, cheese, crackers, bread, olives, nuts and pickled onions around it, then serve.
Notes
This is very flexible - use whatever veg, crackers or cheese you have on hand.
You can make the tonnato ahead and keep it in the fridge for up to 2 days.
