Comments: Serve over meats and salads. Traditionally this sauce is served over thin slices of veal, but it is just great with chicken.

1	7-ounce can	tuna, drained
8		anchovies (or to taste flat)
1/4	cup	lemon juice
3/4	cup	olive oil, at room temperature
1	tablespoon	capers, chopped

• Place the tuna, anchovies, and lemon juice in a blender. Blend for a few moments, and then slowly add the olive oil. Stir in the capers.

  Servings 1-1/2 cups