Pinzimonio With Tonnato Sauce

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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