INGREDIENTS
• 100 g of tuna in oil
• 50 g of pickled capers
• 2 anchovies
• 1 egg yolk hard
• lemon
• 1 glass of oil
• salt
• pepper

METHOD
Chop the tuna, finely chopped capers well drained and boned anchovies. Gather all in the blender and add the crumbled egg yolk. Salt and pepper in moderation. Softened before the sauce with a few tablespoons of olive oil, then add what remains and blend for a few seconds.

If the sauce is too thick still dilute it with a little oil. Pour in sauce dish, add the lemon juice, stir and let stand 10 minutes.
Perfect with boiled meats.