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Easy
Here is a sauce that can be served equally well with boiled meat and poached fish.
Clean the anchovies and then mince them finely with a mezzaluna, along with the tuna, the capers and the parsley. Then crush the mixture in a mortar with the egg yolks. Add a little olive oil to soften the mixture and then pass it through a sieve. After this is completed, add the lemon juice and enough olive oil to obtain the consistency of a light cream.