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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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


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


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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