Rating: 4 stars
2160 Ratings
  • 5 star values: 0
  • 4 star values: 2160
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2,160 Ratings

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

Best New Chef 2009: Nate Appleman
Nate Appleman
July 2009

Gallery

Credit: © Anna Williams

Recipe Summary test

total:
20 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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).

Advertisement