Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 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 carrot , 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
Description
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.
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