Italian Tonnato Tuna Caper Mayonnaise Sauce

Begin by draining the tuna well from the cans. Trust me, this step is essential to ensure that your sauce doesn't turn out too oily.

Next, I recommend using a food processor to simplify the process. Place the drained tuna, anchovy fillets, lemon juice, capers, and garlic in it.

Blend the mixture until it achieves a paste-like consistency. This might take a few minutes, but patience is key here as you want to ensure everything is well incorporated.

Now, add the mayonnaise to the blended mixture. I prefer adding it in two parts, blending well after each addition to maintain a smooth consistency.

Add salt and freshly cracked black pepper to your taste. Remember, the anchovies and capers are already quite salty, so go light on the additional salt.

Finally, while the food processor is running, slowly drizzle in the olive oil. This final touch adds a glorious sheen and silkiness to the sauce.

I advise chilling the Tonnato sauce in the fridge for an hour before serving. This helps the flavors meld together better.