This classic Italian tuna dish from the region of Piedmont, traditionally served with veal is very versatile, SUPER easy to make and totally affordable. And it’s delicious! I’m not a fan of veal but I’ve had with with cold, medium rare beef, as a salad dressing, with grilled tuna (for an uber tuna effect) and even with crusty bread. It’s not heavy so will work well moving into the warmer months and for that matter, could pair very well with the vegetables we’re starting to see, ie: asparagus, arugula, sorrel, tomatoes, etc.

Ingredients

• 185g canned tuna in oil
• 3 anchovy fillets
• 1 tbsp lemon juice
• 3 tbsp light mayonnaise
• 1 tbsp horseradish cream
• 1 tbsp salted capers, rinsed
• 100 ml light chicken stock

Method

To make the sauce, blitz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth. Add the stock gradually until it feels pourable. Refrigerate until you are ready to serve.