Name: Salsa Tonnato (Tuna Sauce)
Yield: Makes about 1½ cups
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper to taste; 1 can (6½ ounces) olive oil—packed tuna, preferably Italian (see recipe introduction), drained; 4 olive oil—packed anchovy fillets, drained; 2 teaspoons grated lemon zest (optional); Juice of ½ lemon; 2 tablespoons capers, rinsed; 1 egg; 1 cup olive oil

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Spoon this sauce over Tuna Loaf, cooked tuna, hard-boiled eggs, or cooked veal. It would be good on green beans or boiled potatoes as well.

Ingredients

1 can (6½ ounces) olive oil—packed tuna, preferably Italian (see recipe introduction), drained
1

Method

Put the tuna, egg, capers, anchovies, lemon juice, lemon zest (if using), and olive oil in a blender or food processor. Process until smooth. Season with salt and pepper.