© Anna Williams
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

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.      More Quick Appetizers  

How to Make It

Step 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.

Step 2    

In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes. Drain and rinse under cold water; pat dry.

Step 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.

Suggested Pairing

Vermentino, an Italian grape that reaches its peak in coastal regions like Liguria and Sardinia, has a light herbal note that makes it a particularly appealing partner for crudités (not to mention tonnato sauce).

You May Like