The Quick Tuna Sauce (Without Mayonnaise).
A very quick tuna sauce to make. This recipe is ideal for those seeking an authentic and intense flavor, as it enhances the taste of the tuna and the main aromas: only tuna, extra virgin olive oil, egg yolk, and pickled capers. It’s without mayonnaise and super delicious!
The result is a rich and enveloping cream that you will fall in love with. It’s delicious to use on crunchy bruschetta, refreshing friselle, or on cold meat. Come with me and let’s start experimenting!
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients For the Quick Tuna Sauce
With these amounts, I filled a baguette generously.
- 5.6 oz canned tuna in oil (2 medium cans)
- 1.8 oz pickled capers
- 1 egg yolk (Hard-boiled)
- lemon (The juice of half a lemon)
- 1/4 cup extra virgin olive oil
Steps For the Quick Tuna Sauce
Drain the tuna well from its preservation oil.
Place the drained tuna, the capers, and the crumbled (or chopped) egg yolk in the blender (or food processor).
Add the lemon juice and operate the blender for a few seconds, just to start the process.
Begin adding the extra virgin olive oil a little at a time: pour a bit, blend, pour a bit, and blend until the oil is finished. Continue blending until you achieve a smooth cream of the desired consistency.
Your tuna sauce is ready to be used in a thousand ways. I’ve already tried it for a super quick and tasty lunch with a crunchy baguette: I cut it in half, removed the crumb, lightly oiled it, and placed the tuna sauce on top, finishing with fresh cherry tomatoes and olives.
It’s versatile and perfect to accompany fresh vegetables, canapés, or as a base for your sandwiches and paninis.
Let me know how you’ll use it! Enjoy!
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Storage
The tuna sauce should be kept in the fridge well covered with plastic wrap.
