Salsa Tonnata | Italian Tuna and Caper Sauce

Press the tuna firmly in a strainer with a spoon to drain it thoroughly; all the liquid should be removed. Put the tuna, half of the capers, and the anchovy fillets in a food processor and blend until smooth. If you do not have a food processor, mash them with a fork and chop finely; the sauce will be a little more textured.

Transfer the puree to a bowl, add the mayonnaise, and fold it in with a spatula. Do not mix it in a food processor: overworking the mayonnaise will thin it and make the sauce runny. Fold until the color is even.

Add the lemon juice and black pepper. Coarsely chop the remaining capers and stir them in. The sauce should fall from a spoon in a thick ribbon; if it is too thick, thin it with 1 tablespoon (15 ml) cold water. Taste before adding salt, since the anchovies and capers are salty. Store the sauce in a sealed container in the refrigerator, and discard it if its smell or appearance changes.