Author Notes: This is good as a dip, spread or chunky salad dressing. I tasted something similar in Italy, and tried to replicate it after I returned home. It stores well in the refrigerator in a closed container. —Hummusit
Serves: 4-6
Ingredients
-
3
cans of oil-packed tuna, preferably in olive oil
-
4
anchovy fillets
-
2
tablespoons capers in brine
-
1/4
cup olive oil
-
fresh lemon juice
Directions
- Drain tuna, anchovies, and capers, place in food processor.
- Blend in processor until the consistency is even, then drizzle in the olive oil.
- Add fresh lemon juice. Start with the juice from a quarter of a lemon, add more if desired.
- Bete’avon!
