Marinated Zucchini with Tonnato and Blistered Tomato
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
Ingredients
- 3 lb zucchini
- 1 recipe Tonnato Sauce
- 1 recipe Zucchini marinade
- 1 pint Grape Tomato
- 1/4 cup parsley leaves
- 1/4 cup Scallion or Chive
Tonnato:
- 1 cup mayonnaise
- 1 Tablespoons lemon juice
- 2 cloves garlic peeled
- 15 leaves Celery Leaf
- 4 ea White Anchovy
- 1/4 cup Kalamata olive
- 2 tsp capers drained
- 1 cup Tuna preserved
- salt to taste
Zucchini Marinade:
- 1/4 cup Red Wine Vinegar
- 1/4 cup lemon juice
- 1 Tablespoon dijon mustard
- 3 cloves garlic peeled
- 1 Tablespoon Calabrese chile
- 1 1/2 cup olive oil
Instructions
To Assemble:
- Slice zucchini on a mandoline to 1/4 inch thickness. Toss in marinade. This can be done two hours ahead of time.
- Toss grape tomatoes in olive oil and place under a hot broiler until blistered.
- Spread the Tonnato on the plate in a thin layer. Drain excess marinade from zucchini and season to taste with salt. Plate zucchini on top of the Tonnato.
- Garnish with the blistered tomato, parsley leaves and chives or scallions.
For the Tonnato:
- Gather all ingredients.
- Drain oil from Tuna.
- Place all ingredients in a food processor and chop until all ingredients are chopped fine.
For the Zucchini Marinade:
- Place all ingredients in a blender with the exception of the oil.
- Blend until liquified.
- With the blender on its highest speed, slowly drizzle in the oil.
Notes
Recipe and Image courtesy of Juliet.
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