This recipe can be prepared in 45 minutes or less.

　　This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

Ingredients

　　1 cup mayonnaise

　　1/2 cup extra-virgin olive oil

　　a 6-ounce can tuna in olive oil (not drained)

　　3 anchovy fillets

　　2 tablespoons fresh lemon juice

　　3 tablespoons drained capers

　　In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.