2 x 120g cans Rio Mare Tuna in Olive Oil
4 anchovy fillets in oil
1 Tbsp capers in vinegar
180ml olive oil
1 Tbsp lemon juice
salt to taste
1. The mayonnaise should only be made with the yolk of an egg, but, if you’re using a food processor, it’s advisable to also use the white to make it more stable.
2. Combine the egg and a pinch of salt in the food processor. Add a few drops of the olive oil, turn on the food processor and slowly drizzle in the remaining olive oil until the mayonnaise emulsifies. This will take less than a minute. Add the lemon juice. If you’re pressed for time, use 200g ready-made mayonnaise.
3. When the mayonnaise is ready, add the well-drained tuna, capers and anchovies and blend until the sauce is smooth and creamy.
4. You can serve the ‘tonnata’ sauce on bread, or with tomatoes, hard-boiled eggs or vegetables. If you’re using this sauce to make ‘vitello tonnato’, we suggest that you make it more fluid by adding a few spoons of the cold stock in which the meat was cooked.