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

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