Tonnato from Bright Cooking: Recipes for the Modern Palate (page 60) by Camille Becerra

  • canned tuna in water
  • aioli
  • Show all ingredients...
  • Serves : 1¼ cups [300 g]

  • EYB Comments

    Can substitute fresh lemon juice for vinegar, and leftover cooked fish for canned tuna in water. You may use the Green olive or caper aioli recipe on page 58.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh lemon juice for vinegar, and leftover cooked fish for canned tuna in water. You may use the Green olive or caper aioli recipe on page 58.

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