Tonnato Mayonnaise

Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna and lemon juice. Serve with our showstopping Shrimp and Crudité Platter.

1 cup mayonnaise
2 Tbsp. capers, rinsed
2 small anchovies, rinsed and mashed (1½ tsp.)
1 (7 oz) jar oil-cured tuna, drained
2 Tbsp. lemon juice, freshly squeezed
⅓ cup extra-virgin olive oil

Purée first five ingredients with 1 tsp. water in a blender until smooth. With blender running, add oil in a steady stream.

Refrigerate in an airtight container at least 2 hours and up to 1 day.