Ingredients

1 (6 ounce) can water-packed white tuna, frained and flaked

1/2 cup Chicken Stock (see page 228)

3/4 cup fat-free mayonnaise

2 teaspoons drained capers

1/4 teaspoon salt

1 tablespoon freshly squeezed lemon juice

1 tablespoon anchovy paste

Sugo Tonnato

Makes 2 Cups

Place all the ingredients in a food processor or blender and puree for 15 seconds. Transfer to a covered container and store in the refreigerator until ready to use, for up to 3-4 days.