Salsa Tonnata

Tunny Fish Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 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.


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.