Charred Green Beans + Spicy Tonnato

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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.


  • 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.


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.