So, Tonnato

Basically, as I see it, is puréed tuna salad with capers.

And anchovies, but I cannot abide anchovies, so I chose to add a bit of Worcestershire sauce.

In any event; it works a treat as a sammich spread, or a dip for your meats and cheeses and stuffs board now that you can mebbe start having folk over again.

•1/2 cup mayonnaise
•2 cans oil-packed tuna, drained
•3 tbsp capers, rinsed
•1 tsp Worcestershire sauce
•1/4 tsp black pepper
•1/4 tsp curry powder
•1/8 tsp celery salt
•4 tbsp olive oil
•2 tbsp lemon juice

Toss your drained tuna and mayonnaise, along with all the rest of the ingredients in a mini food processor or blender jar.

Process until smooth, then transfer to a covered bowl and stash in the fridge for a few hours to allow the flavors to blend.

I made this batch the day before we were meeting up with friends for the first time in over a year, and…

it was almost as popular as seeing everyone in person again.

Next time, I may add diced celery and grated onion, then garnish with a bit of freshly chopped parsley on top when serving, but still and all, a nice take on tuna.

And pretty darned nice on a sammich too, so, bonus!

Note: the tonnato should be fine for a week in the fridge.

If it lasts that long.

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