100 g/3½ oz canned tuna in oil, drained
50 g/2 oz capers, drained and rinsed
2 salted anchovies, heads removed, cleaned and filleted
1 hard-boiled egg yolk
200 ml/7 fl oz olive oil
juice of 2 lemon, strained
salt and pepper


1.Finely chop the tuna, capers and anchovies and place in a food processor.
2. Crumble in the egg yolk and season with salt and pepper.
3.Add a few tablespoons of the olive oil and process for a few seconds.
4.Add the remaining oil and process briefly again
5.If the sauce is too thick, add a little more oil.
6.Pour into a sauce boat, add the lemon juice, mix well and leave to stand for 10 minutes before serving.
7.For poached meat or fish.

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