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Old 06-30-2005, 01:09 PM   #1
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Tuna or Tonnate sauce

I guess this my week to go off on fish based sauces from Italy. This one was also in the Joy of Cooking book and it's probably not that authentic with the mayo:

Mayonaisse
anchovies,
capers,
tuna,
lemon juice,
parsley,
pepper

What other variations do you guys have?

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Old 07-02-2005, 03:29 PM   #2
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Never heard of this in Italian cuisine. It could be Northern Italian though. I never came across Mayo in Southern Italian cuisine before.

What is this sauce use for? A dip or spread for grilled crostini?

Also, what year was your copy published? That could explain a lot in terms of the ambiguity of the recipes from it.
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Old 07-02-2005, 03:34 PM   #3
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Quote:
Originally Posted by jpinmaryland
I guess this my week to go off on fish based sauces from Italy. This one was also in the Joy of Cooking book and it's probably not that authentic with the mayo:

Mayonaisse
anchovies,
capers,
tuna,
lemon juice,
parsley,
pepper

What other variations do you guys have?
Strangely enough, I just watched Jacques POepin make this sauce on TV.

Rather than mixing in mayo, he ran all the other ingredients in a FP and drizzled the oil in as it ran, making a tuna flavored mayonnaise in the process.

So this recipe just eliminates the FP by adding redi-made mayo.

I'd give it a try.
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