TONNATO SAUCE - FOR CROUSTADES OF CHICKEN
(makes 24 cocktail serves)
This tuna sauce recipe is my version of an Italian classic, originally designed to accompany cold veal.
This recipe forms a part of the Croustades of Chicken Tonnato with Lemon and Capers recipe.
60g (1/4 cup) drained canned tuna
4 drained and rinsed anchovy fillets
60ml (1/4 cup) mayonnaise (preferably homemade)
10ml (2 tsp) lemon juice
flaky sea salt & freshly ground pepper
- Place tuna, anchovies, mayonnaise and lemon juice into a food processor fitted with a metal blade. Process till smooth and season to taste. Place in a bowl, cover and refrigerate till required.