Pinzimonio with Tonnato Sauce

Ingredients

• 2 lemon
• 0.25 cup(s) extra-virgin olive oil
• 1 8-ounce jar Italian tuna in olive oil
• 3 tablespoon(s) fresh lemon juice
• 4 oil-packed anchovies
• 2 tablespoon(s) capers
• 0.25 cup(s) mayonnaise
• + 6 more ingredients
• • 0.25 pound(s) green
  • 8 Parisian round carrots or baby carrots
  • 4 tender celery ribs with leaves attached
  • 1 fennel bulb
  • 0.5 teaspoon(s) coarse sea salt
  • 2 small watermelon radishes

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 ...

View full recipe at Food & Wine