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Fast Nate Appleman Recipe For Crudites With Italian Tonnato Sauce

Pinzimonio With Tonnato Sauce

Pinzimonio With Tonnato Sauce

Adapted from Nate Appleman


  1. 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


  1. 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.
  2. In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes. Drain and rinse under cold water; pat dry.
  3. 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.

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