Quick Archives

Diwali recipes

Tin roof ice cream burfee

20 minutes

Beans recipes

Cowboy caviar with avo dressing

Breakfast recipes

Turkish eggs with sumac and rose harissa

10 minutes

Burger recipes

Venison sliders with home-made milk buns

30 minutes

Charred asparagus salad with sheep’s-milk feta and pistachios

10 minutes

Lasagne recipes

Summer baby marrow lasagne with Beyond mince

30 minutes

Chocolate recipes

Peppermint crisp tart

Braai recipes

Chicken wings with mango

35 minutes

Chicken recipes

Oven-roasted xigugu chicken

45–60 minutes

Tonnato dressing with marinated tomatoes

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 20 minutes’ marinating time

Ingredients

For the tonnato dressing:

2 x 185 g jars Woolworths Albacore
white tuna fillets in olive oil, drained (4 T oil reserved)
2 anchovy fillets
2 T capers, plus extra to garnish
½ lemon, juiced and zested
1⁄3 cup olive oil
sea salt and freshly ground black pepper, to taste

For the marinated tomatoes:

500 g Woolworths mixed exotic tomatoes, halved or quartered
2 T olive oil
1 T red wine vinegar
1 clove garlic, crushed
a pinch sea salt
a handful basil leaves, torn

Method

1. Blend the drained tuna with the anchovies, capers and lemon juice and zest until smooth.

2. With the blender running, slowly pour in the reserved tuna oil and the olive oil. Blend until creamy, then season and chill until needed.

3. To make the marinated tomatoes, place the tomatoes in a bowl. Whisk together the olive oil, vinegar and garlic, then pour over the tomatoes and toss gently.

4. Season the tomatoes with a pinch of salt, scatter over the torn basil leaves and marinate at room temperature for 15–20 minutes.

5. Spread the tonnato dressing onto a plate or into a shallow bowl, arrange the marinated tomatoes alongside or on top, drizzle with olive oil, garnish with capers and serve immediately.

Cook’s note: The tonnato can be made up to three days ahead; bring it to room temperature before serving

Find more dressing recipes here

Photographs: Marloise Burger
Food assistants: Bianca Jones and Marcelle van Rooyen

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Biltong nacho salad

Snack-maxxed biltong board

Tin roof ice cream burfee

Cowboy caviar with avo dressing

Turkish eggs with sumac and rose harissa

Venison sliders with home-made milk buns

Charred asparagus salad with sheep’s-milk feta and pistachios

Summer baby marrow lasagne with Beyond mince

Peppermint crisp tart

Chicken wings with mango

Oven-roasted xigugu chicken

Tonnato dressing with marinated tomatoes

Tonnato dressing with marinated tomatoes

Ingredients

Method