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Tuna Sauce (P, KLP, TNT)
Source: Giada De Laurentiis
Serves: 4

6 ounces canned white meat tuna, packed in olive oil, do not drain
1 tsp. anchovy paste or 1 anchovy fillet, drained
1 tbsp. fresh lemon juice
1 tbsp. capers
1/3 cup mayonnaise
Parsley leaves, chopped, for garnish

In the bowl of a food processor add the tuna, anchovy, lemon juice, and capers. Puree until creamy, approximately 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.

Place slices of meat on a platter and pour the tuna sauce on top.

Garnish with chopped parsley.

Archivists' Note: It may not be one's minhag to serve fish with meat. Consult your local halachic authority.

Poster's Notes:
One of my favorite cold dishes, since childhood is cold chicken (or turkey, my mom made it with veal) with tomato sauce. I rediscovered this recipe on the Food Network one day while I was pregnant and watching a lot of daytime TV. I serve it with poached chicken. People are often curious because the sauce seems so creamy (i.e. "how are we eating this?"); a function of its emulsion process, not the presence of dairy.

Posted by Jenni Person

Nutritional Info Per Serving: N/A