Pinzimonio with Tonnato Sauce Recipe

Name: Pinzimonio with Tonnato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a food processor, combine the 1/4 cup of olive oil with the tuna, lemon juice, anchovies, capers and mayonnaise.
2
Process until smooth.
3
Scrape the tonnato sauce into a serving bowl, cover and refrigerate.
4
In a pot of boiling salted water, cook the beans until crisp-tender, 2 minutes.
5
Drain and rinse under cold water; pat dry.
6
Arrange the beans, carrots, celery, cucumbers, radishes and fennel on a platter; sprinkle with the sea salt.
7
Drizzle the tonnato with olive oil; serve with the vegetables.

1264

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pinzimonio with Tonnato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinzimonio with Tonnato Sauce

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