Author Notes
This is good as a dip, spread or chunky salad dressing. I tasted something similar in Italy, and tried to replicate it after I returned home. It stores well in the refrigerator in a closed container. —Hummusit
Ingredients
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3
cans of oil-packed tuna, preferably in olive oil
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4
anchovy fillets
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2 tablespoons
capers in brine
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1/4 cup
olive oil
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fresh lemon juice
Directions
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Drain tuna, anchovies, and capers, place in food processor.
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Blend in processor until the consistency is even, then drizzle in the olive oil.
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Add fresh lemon juice. Start with the juice from a quarter of a lemon, add more if desired.
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Bete'avon!
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