Salsa Tonnata

Tunny Fish Sauce

Ingredients

  • 2 ozs. of tunny fish (in oil)
  • 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
  • 3 or 4 sprigs of parsley.

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.

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