Charred Broccolini with Trout “Tonnato”

Oven-charred broccolini finished with a creamy, briny smoked trout "tonnato" sauce and crisp toasted breadcrumbs.

Why You'll Love Charred Broccolini with Trout "Tonnato"

It's rich and smoky, balanced by lemon and briny capers, with texture from crispy breadcrumbs. Bold flavor meets clean greens.

Tips and Tricks

• Keep the egg and bowl room temp for a more stable emulsion.
• If the mayo breaks, whisk in a few drops of water or an extra yolk to bring it back.

Variations

• Swap trout for tuna or mackerel in oil.
• Add anchovy or garlic to the tonnato for a deeper umami hit.
• Grill the broccolini instead of roasting for smokier char.

Substitutions

• Use store-bought mayo as a shortcut base-then stir in trout, lemon, and capers.
• Use green beans or asparagus instead of broccolini.
• Panko or crushed nuts can sub in for breadcrumbs.

Best served with

• Crusty sourdough
• A crisp white wine or chilled rosé
• As a cold starter or alongside roast chicken or steak

How to Store Leftovers

• Store trout tonnato in an airtight container in the fridge for up to 3 days.
• Roasted broccolini is best fresh but can be reheated in a skillet or toaster oven.

Common Questions

Charred Broccolini with Trout "Tonnato"

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Oven-charred broccolini finished with a creamy, briny smoked trout "tonnato" sauce and crisp toasted breadcrumbs.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer, Vegetables

Cuisine: Californian, Italian Inspired

Ingredients Equipment Method Notes

Ingredients

  

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For the trout tonnato

• 1 Egg yolk
• ¾ cup Olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon Capers roughly chopped
• 1 Tin smoked rainbow trout like Fishwife, gently mashed
• Salt to taste
• Lemon juice to taste

For the charred broccolini

• 1 Bunch broccolini ends trimmed, large florets halved
• Olive oil for tossing
• Salt to taste
• Lemon juice to finish
• Toasted breadcrumbs to finish

Equipment

• Whisk or mortar and pestle
• Mixing bowl
• Baking Sheet

Method

 

Make the trout tonnato

1. In a large bowl (or mortar), combine egg yolk, mustard, and a pinch of salt. Whisk until emulsified.
2. Begin adding olive oil slowly. First drop by drop, whisking constantly, then in a steady stream once it starts to thicken.
3. Once the mixture is pale and thick, season with lemon juice to taste.
4. Fold in the mashed smoked trout and chopped capers. Mix well and adjust seasoning with more lemon or salt as needed.

Char the broccolini

1. Preheat oven to 375°F.
2. Toss broccolini with olive oil and salt, then spread on a baking sheet.
3. Roast for 20 minutes, flipping once, until tender and lightly charred at the edges.

To serve

1. Arrange broccolini on a plate. Spoon dollops of trout tonnato over top.
2. Finish with a squeeze of lemon and a generous sprinkle of toasted breadcrumbs.

Notes

Storage: the trout tonnato is a mayo-style sauce, so keep it in an airtight container in the fridge for up to 3 days. The broccolini is best charred and served the same day, since it turns soft on reheat and the breadcrumbs lose their crunch. If you want to get ahead, make the sauce in advance and roast the broccolini fresh.

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