Pan-fried Brussels sprouts with tonnato sauce

Pangrattato

• 45 g bread day old rustic bread
• 2 garlic cloves
• 1 lemon zest only, no white pith

Tonnato sauce

• 185 g tuna, canned, in brine drained
• 2 small dried anchovies
• 2 egg yolks
• 40 g lemon juice
• ¼ tsp sea salt
• 2 pinches ground black pepper
• 150 g extra virgin olive oil plus extra to fry
• 30 g baby pickled capers

Brussels sprouts

• 250 g water
• 500 g Brussels sprouts trimmed and cut into halves