Pinzimonio with Tonnato Sauce

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1/4 cup extra-virgin olive oil, plus more for drizzling
2. One 8-ounce jar Italian tuna in olive oil, drained
3. 3 tablespoons fresh lemon juice
4. 4 oil-packed anchovies, drained
5. 2 tablespoons capers, rinsed
6. 1/4 cup mayonnaise
7. 1/4 pound green, Roma or wax beans
8. 8 Parisian round carrots or baby carrots
9. 4 tender celery ribs with leaves attached, quartered crosswise
10. 2 lemon, Persian or Kirby cucumbers, peeled and quartered lengthwise
11. 2 small watermelon radishes, cut into 8 wedges each, or 10 small radishes, halved
12. 1 fennel bulb, cored and cut into 16 wedges
13. 1/2 teaspoon coarse sea salt

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.