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.

"For me, there's only my wife..."

"Sure I cook with wine - sometimes I even add it to the food!"

"When life itself seems lunatic, who knows where madness lies?"

"It was a grass harp... And we listened."

"Do any human beings ever realize life while they live it? Every, every minute?"

"No. Saints and poets, maybe... they do some."