Pinzimonio with Tonnato Sauce
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
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments