Traditionally, this Italian sauce is served with sliced cold veal. Solo cooks can serve it with slices of cold chicken or turkey, or use it simply as a stand-in for plain mayo. It makes a good dip for vegetables.
1 cup mayo
1/2 cup virgin olive oil
1 6-ounce can tuna in olive oil, not drained
3 anchovy fillets
2 tablespoons fresh lemon juice
3 tablespoons drained capers
Salt and pepper
In a blender, purée all ingredients, including oil from the tuna can, until smooth and season with salt and pepper. Makes about 2 cups.
Thursday, September 09, 1999
