Copperforge Tuna

Name: Copperforge Tuna
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: Mediterranean
Ingredients: 5 eggs, at room temperature Egg; 500 gm canned tuna (500 g) Tuna; 1 tbsp salted baby capers, rinsed (15 ml) Capers; Juice of 1 lemon (45 ml) Lemon Juice; 60 ml (¼ cup) extra-virgin olive oil Olive Oil; about 160ml reduced cooking liquid Veal Stock

Independent adaptation of a publicly published Guy Grossi recipe. Not affiliated with, sponsored by, or endorsed by Guy Grossi.

From a hatted kitchen.

Ratio

Capers 15 mlLemon Juice 45 mlOlive Oil 60 mlVeal Stock 160 ml

Ingredients

Egg — 5 eggs, at room temperature
Tuna — 500 gm canned tuna (500 g)
Capers — 1 tbsp salted baby capers, rinsed (15 ml)
Lemon Juice — Juice of 1 lemon (45 ml)
Olive Oil — 60 ml (¼ cup) extra-virgin olive oil
Veal Stock — about 160ml reduced cooking liquid

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Copperforge Tuna wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Guy Grossi — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Grossi Florentino).

Originally published as Tuna Sauce (Vitello Tonnato).

Adapted from a Guy Grossi recipe (Guy Grossi / Gourmet Traveller (vitello tonnato)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Guy Grossi / Gourmet Traveller (vitello tonnato) (published as “Tuna Sauce (Vitello Tonnato)”). Full citation lives in Provenance.

Companion jar