Tuna Sauce (Tonnata)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g tuna in oil
- g capers
- anchovies
- hard-boiled egg yolks
- good pinch parsley
- lemon lemon juice
- pinch pepper
- olive oil
Instructions
- Clean the anchovies and chop them with the tuna, capers, and parsley.
- Pound the mixture in a mortar with the hard-boiled yolks and a little oil, then pass through a sieve.
- Thin with plenty of oil and lemon juice to a liquid cream.