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Marinated Zucchini with Tonnato and Blistered Tomato

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.
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Course Appetizers, Salads, Sides

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.
Keyword Juliet, Juliet Ristorante, tomato, zucchini
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