TUNA MAYONNAISE (about 1 cup)
This can be used for an impromptu veal tonnato, as a filling for hollowed cherry tomato appetizers, or as a dip for crudites.
2 egg yolks
1 whole egg
pinch of salt
1 cup extra virgin olive oil
8 ounces canned tuna, drained
6 anchovy fillets packed in olive oil
2 tablespoons capers, drained
juice of 2 lemons
¼ cup whole milk
1. In a blender, combine the egg yolks, whole egg and salt. Process while adding the oil in a slow, steady stream, until it becomes a mayonnaise.
2. Add the tuna, anchovies, capers and lemon juice and blend. Gradually add the milk and blend to a thick, creamy consistency.
3. Put into a sauce boat and serve.
from Lorenza de Medici, The Heritage of Italian Cooking