Tuna Pepper Sauce
Makes approx. 2 ½ cups or 600 ml
Ingredients
| 1 can | Ocean’s Flaked Light Tuna (170g), drained | 1 can |
| 30 ml | capers, drained | 2 tbsp |
| 20 ml | lemon juice | 4 tsp |
| 80 ml | oil | 1/3 cup |
| 250 ml | light mayonnaise | 1 cup |
| 150 ml | red pepper, diced | 2/3 cup |
| 10 ml | finely grated lemon zest | 2 tsp |
| salt and cracked black pepper to taste |
Chef's Tips
Makes an excellent accompaniment to salmon strudel.
Can also be used as a dip for vegetables.
Directions
| 1 | Combine tuna, capers, lemon juice and oil in a food processor. Process until smooth. |
| 2 | Fold the puréed tuna into the mayonnaise, along with the diced red peppers, lemon zest, salt and pepper. Cover and refrigerate at least 3 hours. |
| 3 | Serve over grilled salmon, grilled chicken breast or pork chops. |
| 4 | Keep sauce refrigerated prior to using. |
| 5 | Serve at room temperature. |
