Tuna Sauce, Courtesy of Dr. Gemma

One of my favorite podcasters, Dr. Gemma, talked last week about her box of community supported agriculture (CSA) organic foods and gave a recipe for tuna to be used as a tomato topping.  The original recipe can be found here.

Tuna Sauce for Very Ripe Tomatoes:

1 egg
2 Tbsp lemon juice
1 tsp dijon mustard
1/8 tsp salt
1 c olive oil
7 ounce can dark-meat tuna in oil
1 anchovy fillet
2 Tbsp capers

Put egg, juice, & mustard in blender. Process 1 minute.

Keep the machine running and add 1/4 c olive oil in a stream of droplets.. Then add the rest of the oil gradually.

Add remaining ingredients, 1 at a time, with the machine running. (I do stop it to add the tuna).

Get it all nicely liquified, then refrigerate the sauce to thicken. Serve over sliced, ripe tomatoes with lemon slices and black olives as garnishes.

So, with modifications using three cans of 5 oz. tuna (i.e., doubling the recipe) and using HALF of the amount of specified olive oil, it turned out pretty darn good. And instead of anchovies, I substituted Thai fish oil. Don't leave out the capers, though.

I really cannot imagine using TWO cups of olive oil, along with the tuna in oil...you would basically have an oil dip. 

Here is a picture of the TUNA SAUCE (with half the required oil in original recipe):

Served with bread, tomatoes, and lettuce (and olives) ... it was tasty, gosh darn it!

And to link with Ravelry, here is my second Ishbel shawl with three repeats of Chart A completed in lace weight kid merino and silk fiber:

The fibers are splitting, yikes!

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If you came to visit because I friended you on Ravelry, that is so very nice of you.  Don't you love Dr. Gemma??