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Tonnato - tuna and caper sauce

Author Lina
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Ingredients

  • 1 can (~160g total weight / ~110g drained) tuna in its own juice or olive oil
  • 2 (~100-110 g) hard-boiled eggs
  • 1 tbsp (~15 g) of capers
  • 1 tbsp (~15 g) of freshly squeezed lemon juice
  • 50-60 g extra virgin or extra virgin olive oil
  • 1/4 tsp (~2 g) salt and black pepper
  • (Sprinkler to adjust the consistency of cold boiled water)

Instructions

  1. 1. In a tall jar, put hard-boiled eggs, drained tuna (if it is in olive oil - add all the oil), capers, lemon juice, salt and pepper.
  2. 2. Insert the hand blender into the bottom and blend everything until a velvety smooth mass. If using tuna in your juice, add olive oil a little at a time while whisking.
  3. 3. If the sauce seems too thick, add a teaspoon of cold water and blend again.