CookEat Recipe
Salsa tonnata
A pourable sauce of tuna, capers, anchovies and hard-boiled yolks, brightened with lemon.
Method
Steps
Step 1
Gather the ingredients: 50 g oil-packed tuna, drained; 50 g vinegar-packed capers, drained and squeezed; 2 preserved whole anchovies, cleaned and deboned, or 4 ready-to-eat anchovy fillets; 2 hard-boiled egg yolks; A generous pinch of parsley; Juice of 1/2 lemon; A pinch of black pepper; Olive oil as needed, starting with about 100 ml.
Step 2
Use commercially preserved ready-to-eat anchovies. If whole, remove the heads, bones and tails. Finely chop them with the tuna, squeezed capers and parsley.
Step 3
Pound the chopped mixture with the fully hard-boiled yolks and a little oil until soft enough to press through a fine sieve.
Step 4
Press through the sieve, then gradually stir in more olive oil and the lemon juice until the sauce has a smooth, liquid-cream consistency. Season with pepper.
Step 5
Serve with the intended cooked meat or fish, or refrigerate promptly at 4°C or colder. Use within 2 to 3 days. This recipe makes the sauce only.
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