tonnato sauce
adam reid, boston globe june 2012, mod

5 4 2 2 2 1 1 -	oz ea T clv T t t	tuna in olive oil, not drained anchovy fillets capers, drained garlic, pressed lemon juice dijon mustard black pepper salt to taste	puree in blender
2/3 3	c T	olive oil chick broth or water	drizzle in in thin stream drizzle in adding more if necessary 'til mixture pourable
serve over sliced tomatoes or hard-cooked eggs, roasted potatoes or cauliflower, or grilled fish or meats, just to name a few possibilities. cold pork tonnato and a simple salad make an elegant outdoor lunch or dinner