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. Adapted from Nate Appleman
Ingredients 1/4 cup extra-virgin olive oil, plus more for drizzling Directions Serves 6 as an appetizer.
Pinzimonio With Tonnato Sauce
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
1 bunch small breakfast radishes, cut in half
1/2 teaspoon coarse sea salt
Adapted from Nate Appleman
1/4 cup extra-virgin olive oil, plus more for drizzling
Serves 6 as an appetizer.