Emulsify the tuna, anchovies, mustard, lemon juice, lemon zest, capers, canola oil, salt and pepper on high speed in a blender. The mixture needs to have the texture of a light mayonnaise. If the sauce is too thick, add a little water or white wine, and correct the seasoning.
Serve with the vegetables.
1 6-oz. tin tuna packed in oil
2 marinated white anchovies
1 tsp. Dijon mustard
Juice and zest of 1 lemon
1 Tbsp. small capers
½ cup canola oil
Coarse sea salt to taste
Freshly cracked black pepper to taste
Fresh vegetables such as endive, treviso, fennel, celery and turnip
2 marinated white anchovies
1 tsp. Dijon mustard
Juice and zest of 1 lemon
1 Tbsp. small capers
½ cup canola oil
Coarse sea salt to taste
Freshly cracked black pepper to taste
Fresh vegetables such as endive, treviso, fennel, celery and turnip
This article appears in Apr 1-30, 2009.