Pinzimonio with Tonnato Sauce

• 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.

extravirgin olive oil, italian tuna, lemon juice, oil, capers, mayonnaise, green, carrots, celery, lemon, watermelon radishes, fennel bulb, salt

Taken from www.foodandwine.com/recipes/pinzimonio-tonnato-sauce (may not work)