Tonnato By Alain Ducasse

Ainekset

1 small can of tuna in oil

3 anchovy fillets in oil

2 egg yolks

100 ml Xérès vinegar (sherry vinegar); substitute with rice wine vinegar

1 tsp Dijon mustard

2 tbsp veal jus (from the cooking pot)

1 tbsp olive oil

Ohjeet

Place the tuna (with its oil), anchovy fillets, egg yolks, Xérès vinegar, mustard, veal jus, and olive oil in a blender or food processor.

Blend everything together until the mixture becomes smooth and creamy.

Transfer the finished sauce to a bowl and refrigerate until ready to serve.