Flash-forward to dinner — I'd returned to the serving table for seconds after filling my plate with a few too many vegan farro and quinoa courses the first time around. As I reached for my tonnato and vegetables, and the guy next to me in line interrupted. "Have you tried that? I can't figure out what it is, but it is absolutely delicious. And have you ever seen a purple carrot before?!" I blushed, explained what went into the tonnato, and considered my mission to impress Slow Foodies accomplished. See the crowd-pleasing recipe.
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
1 bunch small breakfast radishes, cut in half
1/2 teaspoon coarse sea salt
- 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, radishes, and any other vegetables on a platter; sprinkle with the sea salt. Drizzle the tonnato with olive oil; serve with the vegetables.
Serves 6 as an appetizer.
- Vegetables, Appetizers