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Tonnato Sauce Recipe

A versatile and excellent sauce, designed to accompany cold food, and made with tuna fish.
It can be used with everything from chicken, to hard-boiled eggs and rare roast beef.

Ingredients

a 200g tin of tuna in good oil
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5 anchovy fillets
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the sieved juice from ½ lemon
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4 tablespoons chicken or 'Marigold' Swiss bouillon stock
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1 dessertspoon (10ml) horseradish sauce
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2 dessertspoons (20ml) capers, drained
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300ml/½ pint good mayonnaise
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a few extra capers to decorate.

Method

1. Put the tuna, and its oil, the anchovies, capers, horseradish lemon juice and stock into a food processor and process to a rough purée.

2. Add the mayonnaise, and blend again.

Refrigerate until needed.

When ready to serve - remove from the fridge half an hour before needed, coat the food with some sauce, sprinkle over a few capers - and serve the remaining sauce in a ramekin.

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