1 cup oil
1 egg yolk
1 tbsp. grated lemon rind
1/4 c. mashed capers
4 tbsp. lemon juice
6 anchovy
2 tsp. grated onion
1/2 c. drained flaked tuna
Parsley sprigs

Blend 1/4 cup oil, egg yolk, and 2 Tbsp. lemon juice. Add rest of oil gradually. Combine capers, rind, anchovy, tuna, remaining lemon juice and onion. Beat into egg mixture. Garnish with parsley sprigs. Chill.

Yields 2 1/2 cups.