Salsa Tonnata

Name: Salsa Tonnata
Cuisine: Italy
Ingredients: 2 anchovies (in oil), the yolk of 1 hard-boiled egg, the juice of half a lemon, oil and a little pepper; 2 ozs. of capers; 2 anchovies (in oil), the yolk of 1 hard-boiled egg, the juice of half a lemon, oil and a little pepper; 2 anchovies (in oil), the yolk of 1 hard-boiled egg, the juice of half a lemon, oil and a little pepper; 2 ozs. of tunny fish (in oil); 2 ozs. of tunny fish (in oil); 2 anchovies (in oil), the yolk of 1 hard-boiled egg, the juice of half a lemon, oil and a little pepper; 2 anchovies (in oil), the yolk of 1 hard-boiled egg, the juice of half a lemon, oil and a little pepper; 3 or 4 sprigs of parsley.; 2 anchovies (in oil), the yolk of 1 hard-boiled egg, the juice of half a lemon, oil and a little pepper

Tunny Fish Sauce

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 ozs. of tunny fish (in oil)
2 ozs. of capers
2

Europe
Italy
Sauce
Gluten-free
Pescatarian

Method

Chop the tunny fish, the anchovies, the capers and parsley, and pound to a smooth paste in a mortar with the yolk of egg, adding a little oil—sufficient to moisten. Then rub through a sieve, add the lemon juice and sufficient oil to make into a thick cream, working the mixture with a wooden spoon, as in making mayonnaise.