Tonnato sauce

Steps

1. Prepare the meat broth in advance and allow it to cool to room temperature before using.
2. Place the eggs in a small saucepan, cover with cold water, and bring to a boil.
3. Once boiling, cook for exactly 9 minutes.
4. Drain and cool immediately under cold running water, then peel and cut each egg into quarters.
5. Place the salted capers in a sieve and rinse thoroughly under cold running water to remove excess salt.
6. In a tall jug or blender cup, combine the hard-boiled eggs, drained anchovies, rinsed capers, and drained tuna.
7. Add a portion of the broth and blend with an immersion blender.
8. Add more broth as needed until you achieve a smooth, lump-free cream.
9. Transfer to a serving dish.

Notes

• Serve as a spread on toasted bread, as a sauce alongside veal, or as a filling for stuffed tomatoes.
• If you’d like to add mayonnaise for extra richness, reduce the number of hard-boiled eggs accordingly to keep the balance right.
• Keeps in the fridge in an airtight container for up to 1 day. Freezing is not recommended.