Charred Green Beans + Spicy Tonnato

Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Bright with a little heat. These green beans are fun and delicious. It makes for a very interesting side dish, especially for the holidays. This comes from Rick Martinez of Bon Appétit.

Ingredients

1 habanero chile, seeds removed, quartered
2 oil-packed anchovy fillets
One 6.7-ounce jar olive oil-packed tuna, drained
½ cup mayonnaise (or olive oil mayo)
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)

Chef Tips

Tonnato is a creamy Italian sauce made with tuna and anchovies. If you’re iffy about the heat of the habanero dial it down to a serrano. I promise the habanero will give a great taste without being too hot.

Preparation

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.