I'd never heard of it, probably because it's usually served on top of veal, which I will not be a part of. It's one of the cruel foods, unnecessary agony inflicted on animals to make a luxury food. Don't get me started on pate de foie gras or lobster either.
Anyway, back to this sauce: I was wondering how to use my can of tuna (yes, I know about the boats, but I can only do so much). And this recipe hove into view. Mayonnaise, garlic, capers, anchovy paste, lemon juice, cayenne, olive oil, tuna.
All the ingredients present in the house, more important than ever when venturing out is hazardous for me, and I want to impose as little as possible on the safety of Handsome Son and friends.
So here's what I plan to dress the last of the roasted sweet potatoes with.
You had to be here to get the wonderful smell. Like the south of France, vivid memories of salade nicoise eaten in Nice.
And the rinse water is now in the freezer for future soup use.
I think it's a savory sauce for all seasons.
