100 g (approx. 3.5 oz) canned tuna in oil, well drained
50 g (approx. 1.8 oz) pickled capers
2 anchovy fillets, deboned
1 hard-boiled egg yolk
Juice of 1/2 lemon
1 glass (approx. 200 ml / 3/4 cup) olive oil
Salt, to taste
Freshly ground black pepper, to taste
Instructions
To make the tuna sauce, start by flaking the well-drained tuna and placing it into the bowl of a food processor or blender, along with the rinsed and squeezed capers, the deboned anchovies, and the crumbled hard-boiled egg yolk.
Loosen the mixture with a few tablespoons of olive oil and pulse in short bursts. Gradually incorporate the rest of the oil and blend for a few seconds until you achieve the desired smooth consistency. Strain the lemon juice through a fine sieve into the mixture and stir thoroughly.
Taste and adjust seasoning with salt and pepper as needed. Allow the sauce to rest for 10 minutes. If it turns out too thick, loosen it with a small drizzle of olive oil. Transfer the sauce to a sauceboat or serving bowl and serve.
