Salsa Tonnata

• 2 ounces of tinned tunny fish in olive oil
• 1½ ounces of capers

Mince the anchovies, the tunny fish, the capers, and the parsley with a mezzaluna. Then pound them in a mortar with the egg yolks and a little olive oil, so that the composition is not too dry. Season with pepper and pass the mixture through a sieve into a bowl. Then gradually add olive oil and the lemon juice, until a sauce is obtained of the texture of thin cream.