Skillet-Charred Broccoli with Chili Crisp and Tonnato Sauce
By Kelly SongPublished on May 26, 2026
Time
40 minutes
Yield
Serves 4-6
Ingredients
Tonnato Sauce
1 large egg 4 teaspoons red wine vinegar 1 teaspoon Dijon mustard ½ cup vegetable oil 1 (5-ounce) can olive-oil packed tuna with packing oil, flaked6 anchovy fillets 1 tablespoon capers, rinsed½ teaspoon red pepper flakes ½ teaspoon pepperBroccoli
6 tablespoons extra-virgin olive oil 1¼ pounds broccoli florets, cut into 2-inch pieces½ teaspoon table salt ¼ teaspoon pepper 2 tablespoons water 2 tablespoons chili crispBefore You Begin
Be sure not to drain the oil from the tuna can, and don’t be tempted to substitute extra-virgin olive oil for the vegetable oil; olive oil tastes bitter after being blended. The skillet may look full after you add the broccoli in step 1, but the broccoli will shrink as it cooks. In step 2, the broccoli pieces will begin to look very dark; this is OK. This recipe uses only a portion of the tonnato sauce; use the remaining sauce for drizzling over roasted or blanched vegetables, roast chicken or delicate fish, or even as a spread for sandwiches.
Instructions
- Process 1 egg, 4 teaspoons red wine vinegar, and 1 teaspoon Dijon mustard in blender until smooth, about 20 seconds. With blender running, slowly add ½ cup vegetable oil until incorporated and mixture is thick and creamy, scraping down sides of blender jar as needed, about 2 minutes.
- 2. Add 1 can olive oil–packed tuna, flaked with packing oil; 6 anchovy fillets; 1 tablespoon rinsed capers; ½ teaspoon red pepper flakes; and ½ teaspoon pepper to blender. Process until completely smooth, about 30 seconds. Transfer to bowl and refrigerate until ready to use. (Sauce can be refrigerated for up to 4 days.)
- Heat 6 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Arrange 1¼ pounds broccoli florets, cut into 2-inch pieces, in single layer in skillet. Sprinkle evenly with ½ teaspoon table salt and ¼ teaspoon pepper and drizzle with 2 tablespoons water. Cover and cook, without moving broccoli, until broccoli is bright green, about 4 minutes.
- Uncover, stir broccoli, and press gently with back of spatula. Continue to cook until broccoli is well charred and tender, 10 to 12 minutes, stirring and pressing broccoli once every 2 to 3 minutes. Transfer broccoli to large serving platter and drizzle with ½ cup tonnato sauce and 2 tablespoons chili crisp, if using. Serve.
for the broccoli
Time
40 minutesYield
Serves 4-6Ingredients
Tonnato Sauce
Broccoli
Ingredients
Tonnato Sauce
Broccoli
Ingredients
Tonnato Sauce
Broccoli
Why This Recipe Works
Tonnato, which translates to “tunafied” in Italian, is a classic condiment that combines the meaty flavors of canned tuna and anchovies in a creamy fresh-made mayonnaise. The base relies on emulsifying eggs with oil. To do this, we use a blender to whip the two into a thick, voluminous sauce before blending in the remaining ingredients. We prefer the neutral taste of vegetable oil here instead of olive oil, which can taste bitter if over-agitated. Dijon mustard, red wine vinegar, and capers (all traditional) add pops of acidity and salinity. For the tuna, we prefer the fatty texture of the olive oil-packed kind over the water-packed kind and include its packing oil in the sauce for additional flavor. While tonnato sauce is traditionally served atop thinly sliced cold veal in Piedmontese cuisine, modern-day versions drizzle it on any number of proteins and vegetables. Here, we drizzle it onto broccoli florets that we char after steaming them in a skillet. Chili crisp adds crunch and heat.
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