Charred Broccoli with Tonnato Dip
It took me quite some time to get familiar with broccoli — first time I tried recipe like this was at a restaurant back in 2019. I never would’ve imagined that such a “boring” vegetable could be so bold, flavorful, and honestly, more memorable than the meat it shared the plate with.
For years, I believed this kind of broccoli magic was only possible in a professional kitchen: with the right grill, secret sauces, and, well, chef-level skills.
Turns out, I was wrong, and I love being wrong when it leads to recipes like this.
This version is incredibly simple and pairs beautifully with a creamy, punchy tuna dip. You’ll never look at broccoli the same way again.
Most broccoli recipes call for boiling or steaming, which often leaves the vegetable bland and soggy. In this recipe, I roast it dry and hot for a smoky, caramelized flavor and crispy edges.
This dish is completely free of starches and grains, relying instead on high-fiber broccoli and a protein-rich dip. It’s satisfying without spiking your blood sugar.
You get fiber, vitamins, and antioxidants from the broccoli, lean protein from tuna, and healthy fats from olive oil. Even the mayo can be swapped for Greek yogurt to lighten it further.
If you live in Europe, the UK, or the US, keep an eye out for broccolini—a longer-stemmed, slightly sweeter cousin of broccoli that chars beautifully. It’s even better in this recipe.
Recipe
Charred Broccoli with Tonnato Dip
Ingredients
- 1 head of broccoli 300–400 g
- 1 can of tuna in water
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 tbsp olive oil
- A pinch of salt
- ½ tsp capers
- 1 tsp Chili flakes
Instructions
- Preheat your oven to 200°C (390°F) on convection mode.
- Break the broccoli into small florets and spread them on a parchment-lined baking sheet. Don’t use foil, broccoli will stick to it.
- Roast for 5–7 minutes, or until the tops begin to char. Flip the florets and roast for another 5 minutes.
- Toss the roasted broccoli in a bowl with lemon juice, a bit of olive oil, and a pinch of salt.
- In a blender, combine drained tuna, mayo, salt, and capers. Blend until smooth and creamy. Add mayo gradually to reach your desired thickness.
- Plate the broccoli on a serving dish, sprinkle with chili flakes, and serve with a small bowl of tuna dip on the side.
