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Pinzimonio with Tonnato Sauce

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.



slideshow  More Quick Appetizers


  • Total Time:
  • Servings: 6

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

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).

Contributed By Photo © Anna Williams Published July 2009

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