133. Salsa Tonnata

Tuna Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Here is a sauce that can be served equally well with boiled meat and poached fish.

Ingredients

  • 50 grams (about 1-⅔ ounces) of tuna preserved in olive oil
  • 50 grams (about

Method

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.