Vitelli's Tuna Sauce #2 [RECIPE]

Here is a really interesting sauce that we made often.

It is a cold sauce, used at room temperature, and is prepared very quickly and easily in a blender. I believe we got it many years ago from an episode of The Frugal Gourmet on PBS. The original recipe used brandy, but we preferred a natural-style apple juice. You can, of course, use anything you like.


Ingredients

1 can tuna

8 flat anchovy fillets

¼ cup lemon juice (fresh or bottled)

2 Tbs brandy (or apple juice)

¾ cup olive oil

1 Tbs capers

Fresh chopped parsley


Preparation

Put tuna, anchovies, lemon juice, brandy (or apple juice) and olive oil into a blender and blend until smooth. Add the capers and blend, using a couple of quick pulses of the blender.

Serve with your favorite pasta.

Garnish with chopped parsley.


Notes to the Chef

Not a lot to say about this one, except that it's delicious. It is a little tart, though, but delicious. Very quick and easy to prepare. Do not use dried parsley for this recipe - only fresh parsley will work. And again, if you do not care for brandy, apple juice will substitute nicely - though, of course, the flavor will be a little different.

Makes a nice dinner for two.

Enjoy!



Signor V.

NO NO NO!!!


How many times do we have to tell you that the only thing Tuna goes with is Mayonnaise and Rye Toast?

J/K Vitelli.

Yeah, well, The Frugal Gourmet turned out to be an ass-muncher.

Jeez! Complaints, complaints, complaints!

Would it be more palatable if I hadn't said where it came from?

Well, at least it doesn't contain garlic from a jar...

Signor V.

I'm just kidding, SV.

We make a tuna sauce similar to a red clam sauce, substituting the tuna for clams, then we add anchovies, capers and olives. It's delicious, so I'd be more than happy to give yours a shot.

Now, that does sound tempting!

Actually, if you hold the tuna, yours almost sounds like a puttanesca.

And puttanesca is the one sauce that you do not proclaim, "Just like Mother used to make!"

Signor V.