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Tonnato Sauce Recipe

Keep 'Em Guessing With Complex Flavors of Tonnato Sauce

Two weekends ago, I joined a friend at a potluck dinner organized by Slow Food San Francisco. While I do support the movement's good, clean, and fair principles, I also realized I'd probably be dining amongst a fair share of victory garden-sowing, microwave-loathing culinary crusaders. Eager to please the environmentally aware diners at the potluck, I decided to bring a wholesome spread of unadulterated vegetables fresh from that morning's farmers market, served alongside a rustic Italian tuna sauce.

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.

Pinzimonio With Tonnato Sauce

Pinzimonio With Tonnato Sauce

Fast Nate Appleman Recipe For Crudites With Italian Tonnato Sauce


  1. 1/4 cup extra-virgin olive oil, plus more for drizzling
  2. One 8-ounce jar Italian tuna in olive oil, drained
  3. 3 tablespoons fresh lemon juice
  4. 4 oil-packed anchovies, drained
  5. 2 tablespoons capers, rinsed
  6. 1/4 cup mayonnaise
  7. 1/4 pound green, Roma, or wax beans
  8. 8 Parisian round carrots or baby carrots
  9. 1 bunch small breakfast radishes, cut in half
  10. 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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