Scooping Up Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles Recipe

Broccoli gets a punchy-good Imagine your favorite tuna salad sandwich — but in creamy, thick dip That’s the beauty of the Italian classic of tonnato, made with good-quality, oil-packed tuna whizzed in a food processor until smooth with olive oil, mayonnaise, and lemon It’s traditionally served with cold veal that’s been braised or simmered. You might think the combination of tuna sauce and meat a strange one. But it’s actually an inspired marriage that’s proved a happy coupling for generations. It’s like how opposites attract: a mild-mannered tasting veal gets brought to the foreground by the exploits of its more exuberant, brash, salty-sassy But tonnato can go with so much more, as Chef Joshua McFadden…