Caption

Canadian Chef Ambassador, Charlotte Langley recreates Chef Adrienne Cheatham's recipe for tuna tonnato using MSC certified sustainable canned tuna.

Full recipe:

Recipe by Chef Adrienne Cheatham

Ingredients:

2 tins (approx. 150g each) no salt, MSC certified sustainable albacore tuna in water

4 celery stalks, peeled and small diced

2 tbsp (20 g) red onion, finely diced

1 cup (135 g) frisée lettuce, washed and cut into large pieces, of thinly sliced endive

2 eggs, hard boiled and chopped

1 cup (260 g) Yukon gold potato (about 1 large potato), medium diced and cooked

1 tbsp (14 g) sweet relish

2 tbsp (30 g) capers, chopped

Sauce

½ cup (125 ml) water from 2 tins of no salt MSC certified sustainable albacore tuna

2 tbsp (30 ml) Dijon mustard

2 tbsp (30 ml) lemon juice

1 cup (250 ml) olive oil (not extra virgin, regular olive oil has a milder flavor)

How-to:

For the sauce, drain the water from the tuna cans into a measuring cup; you should have about ½ a cup. Set aside the tuna for later. Place the water into a blender with the Dijon and lemon juice. Turn the blender on low speed and season with a pinch of pepper and a heavy pinch of salt. 

Slowly drizzle in the olive oil. As the sauce thickens, gradually increase the speed to medium. Taste and adjust seasoning with more salt and pepper as needed. Keep refrigerated until ready to use. 

Place the diced celery in a bowl with the reserved tuna, red onion, relish, eggs, potato, and capers. Add in 2 spoonfuls of the sauce and gently mix together.

Finally toss the mixture with the salad leaves and add more sauce to taste if required.

Divide onto serving plates and garnish with celery leaves and a lemon wedge. Serve with toast, crisp bread, or crackers.