This silken, briny, creamy tuna sauce is quite addictive – and equally good spooned over thick slices of rare roast beef, or, as in Italy, poached veal. If you have a glut of summer tomatoes, that’s perfect, too. This serving does one big platter.
125g tuna in good oil (e.g Ortiz)
2 anchovy fillets
1 tablespoon lemon juice
100ml light mayonnaise
2 teaspoons horseradish cream
2 tablespoons tiny salted capers, rinsed
Up to 60ml light chicken stock
1 cucumber, unpeeled
Leftover meat e.g. cooked chicken or rare roast beef
1 tomato, diced
2 tablespoons flatleaf parsley (or mustard cress)
1 teaspoon Tomato puree
- To make the sauce, place the tuna, anchovies, lemon juice, mayonnaise, tomato puree, horseradish and half the capers into a blender or food processor and whiz to a puree.
- Add the stock by the tablespoon, whizzing, until you have the consistency of a thick pouring custard.
- Refrigerate until you are ready to serve.
- Slice the cucumber lengthways into fine shavings and arrange on a big serving platter.
- Slice the chicken on the diagonal (or the rare roast beef finely) and arrange in a single layer or overlapping on a large platter.
- Spoon the sauce over the chicken and scatter with the remaining capers, diced tomato and parsley.
This recipe is provided by LoveFoodHateWaste