Ingredients
1 cup mayonnaise
2 tablespoons capers, rinsed
2 small anchovies, rinsed and mashed (1 1/2 teaspoons)
1 jar (7 ounces) oil-cured tuna, drained
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Preparation
Puree first five ingredients with 1 teaspoon water in a blender until smooth. With blender running, add oil in a steady stream. Refrigerate in an airtight container at least 2 hours and up to 1 day.
