- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1/2 (6-ounce) can tuna in olive oil (not drained)
- 1 anchovy fillet
- 1 tablespoon fresh lemon juice
- 2 tablespoons drained capers
- Freshly ground black pepper
Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.
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