The most precious cookbook I own is Nigella Express.
It’s not rare, unusual, old and tattered like a treasured possession might be, but it is so loved because, to me, it symbolises journey with food and eating.
When I first became truly ill with my eating disorder, this is the series I marvelled at on TV. I quickly brought the book and devoured every page hungrily. I suppose I learnt it off by heart, because it was everything I craved and needed.
Now I can use it to actually take inspiration from and create the dishes I pined for once. So I flip through it fondly, and that will always be the way.
The recipe that led to this one is Nigella’s turkey tonnato.
I made it once as she instructs, but I wasn’t too sure about the pairing of turkey with the sauce. There is nothing wrong with it, but I felt that the sauce was too delicious not to be the main focus of the meal. I’ve changed the quantities slightly and omitted capers, because I hate them. Furthermore, Nigella preaches the benefits of best-quality tuna from a jar, and mayonnaise likewise. But I’ve made this with regular canned tuna and Hellmann’s, and to me, it doesn’t seem like life gets much better!
I am assuming, as I write the recipe below, that you know how to make a baked potato. To me, this is the best and therefore only accompaniment for tonnato, but it would also be nice with pasta.
- approx 70g canned tuna, drained
- 2-3 tbsp mayonnaise
- 2 tbsp sour cream or natural yoghurt
- 2 tsp lemon juice
- 1/2 tsp paprika
- 2-3 anchovies, roughly chopped
- 2 spring onions, chopped
- 2 baked potatoes, to serve
- salad or green veg, to serve
- Add the first 5 ingredients to a food processor and whiz until smooth. You will not need to add any seasoning due to the natural saltiness of the tuna and the anchovies, which you will add later.
- Butter your jacket, or don’t (if you are strange), then top with the tonnato sauce, spring onions and chopped anchovies.
- Serve with salad or green veg. It really is that simple!