Recipes Pinzimonio with Tonnato Sauce 4.0 (2,160) Add your rating & review 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 By Nate Appleman Nate Appleman Why he won Because at his two Bay Area restaurants he uses exceptional ingredients—especially house-butchered meat—for his marvelous Italian menus. Born 1979 Raised Greenville, OH Education The Culinary Institute of America in Hyde Park, NY. Experience Brasa, Seattle; Ristorante Dulcamara, Florence, Italy; Campton Place, San Francisco. Career turning point “Most of my training had been French. But at Brasa, I discovered a new way of cooking: wood grilling, wood-oven roasting.” Favorite kitchen tool A calculator. “We use whole animals, so if I make sausages, I need to adapt proportions.” Won Best New Chef at: A16 and SPQR, San Francisco, CA Food & Wine's Editorial Guidelines Updated on March 7, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Total Time: 20 mins Yield: 6 Ingredients 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 Directions 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. In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes. Drain and rinse under cold water; pat dry. 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). Rate it Print