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Epicurious
Bon Appétit

Charred Green Beans with Spicy Tonnato

By Rick Martinez
Image may contain Plant Food Produce Vegetable Animal Seafood Sea Life and Lobster
Photo by Laura Murray, styling by Judy Mancini

The tonnato (a classic, creamy Italian sauce made with tuna and anchovies that’s usually served with veal) gives these charred beans a strong umami base, while the lime and habanero chiles add brightness and a little heat.

Recipe information

  • Yield

    4 servings

Ingredients

1 habanero chile, seeds removed, quartered
2 oil-packed anchovy fillets
1 6.7-ounce jar oil-packed tuna, drained
½ cup mayonnaise
3 tablespoons fresh lime juice
1 tablespoon drained capers
¼ cup plus 2 tablespoons olive oil
Kosher salt
2 pounds mixed snap beans, such as green, wax, and/or Romano, cleaned, trimmed
Cilantro leaves with tender stems, salted, roasted pumpkin seeds (pepitas), and lime wedges (for serving)

Preparation

  1. Step 1

    Purée chile, anchovies, tuna, mayonnaise, lime juice, capers, ¼ cup oil, and 2 Tbsp. water in a blender until smooth. Season tonnato with salt.

    Step 2

    Prepare a grill for medium-high heat. Toss beans in a medium bowl with remaining 2 Tbsp. oil; season with salt. Working in batches if needed, grill beans in a single layer (if you have a perforated grill pan, this is the perfect time to use it!), turning frequently, until charred on all sides, about 6 minutes.

    Step 3

    Pour one-quarter of tonnato on a platter. Arrange beans over, then drizzle with remaining tonnato. Top with some cilantro and pumpkin seeds and squeeze a little lime juice over.

TagsGreen BeanBean and LegumeVegetableTunaFishSeafoodSideDairy FreeGluten FreeNut FreeGrillingBon Appétit
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