Pinzimonio with Tonnato Sauce
Recipe from Food & Wine

Pinzimonio is a supersimple Italian dish of raw vegetables served with seasoned olive oil for dipping. In his clever variation, Nate Appleman replaces the olive oil with tonnato, a creamy sauce made with tuna and lemon.


Pinzimonio with Tonnato Sauce
Anna Williams

not yet rated

read comments

add your rating
add a comment
 
savings in
change zip
 
Ingredients
  • 1/4  cup
    extra-virgin olive oil, plus more for drizzling
    see savings
    On Sale
  • 1  8-ounce
    jar Italian tuna in olive oil, drained
    see savings
    On Sale
  • 3  tablespoons
    fresh lemon juice
    see savings
    On Sale
  • 4 
    oil-packed anchovies, drained
    see savings
    On Sale
  • 2  tablespoons
    capers, rinsed
    see savings
    On Sale
  • 1/4  cup
    mayonnaise
    see savings
    On Sale
  • 1/4  pound
    green, Roma, or wax beans
    see savings
    On Sale
  • 8 
    Parisian round carrot , or baby carrots
    see savings
    On Sale
  • 4 
    tender celery ribs with leaves attached, quartered crosswise
    see savings
    On Sale
  • 2 
    lemon, Persian or Kirby cucumbers, peeled and quartered lengthwise
    see savings
    On Sale
  • 2 
    small watermelon radishes, cut into 8 wedges each, or 10 small radishes, halved
    see savings
    On Sale
  • 1 
    fennel bulb, cored and cut into 16 wedges
    see savings
    On Sale
  • 1/2  teaspoon
    coarse sea salt
    see savings
    On Sale
add ingredients to list

Directions
1.
In a food processor, combine the 1/4 cup of olive oil with the tuna, lemon juice, anchovies, capers, and mayonnaise. Process until smooth. Scrape the tonnato sauce into a serving bowl, cover and refrigerate.
2.
In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes. Drain and rinse under cold water; pat dry.
3.
Arrange the beans, carrots, celery, cucumbers, radishes, and fennel on a platter; sprinkle with the sea salt. Drizzle the tonnato with olive oil; serve with the vegetables.
Add Your Review
Related Recipe
Skillet-Charred Cherry Tomatoes with Basil
Skillet-Charred Cherry Tomatoes with Basil

Chris Cosentino remembers charring tomatoes when he was a line cook under chef Mark Miller at Red Sage in Washington, DC. "Mark always said, 'It needs fleck,'" Cosentino says, referring to the blackened bits on the skins. "The fire brings out the sweetness in the tomatoes."

 Articles
Arrabbiata Sauce, Chicken, and Mushrooms: 30-Minute Meal
...Can a pasta sauce be "angry?" Sure, but in more of a firey, spicy way. That's the thinking behind... the arrabbiata (or "angry" in Italian) sauce, a classic tomato sauce chock-full of garlic and hot peppers..., into the arrabbiata. But this recipe, for Arrabbiata Sauce with Chicken and Mushrooms, goes a little more gently... read more...
7 Loaded-with-Flavor, Low-Cal Spaghetti Sauce Recipes
... of spaghetti topped with a zesty spaghetti sauce. Here we've gathered some of our best low-calorie spaghetti... sauce recipes --but don't worry, low-cal definitely doesn't mean low on flavor. From a classic tomato... sauce seasoned with a blend of Italian spices to a chunky tomato-and-meat sauce that even forgoes pasta... read more...
Best Barbecue Sauces Make You a Grilling Wiz
... concentrate on wonderful chicken, ribs, and pork. Learn how to craft your own homemade barbecue sauces to make... sauce to take your backyard party from pretty good all the way past perfect. Let's start with a simple... smokey barbecue sauce that's versatile enough for almost anything and follow that with the great tangy... read more...
More Great Recipe Ideas from Food & Wine