1/2 cup plus 2 tablespoons (125 grams) mayonnaise, preferably Kewpie brand 1 tablespoon plus 1 teaspoon (20 grams) fish sauce, preferably Three Crabs brand 1 (1 gram) dried Thai chile 2 tablespoons plus 1 teaspoon (25 grams) lemon juice 2 scant tablespoons (5 grams) capers, rinsed 1 scant cup (113 grams) Ventresca tuna

Step 1 In the bowl of a food processor, combine the mayonnaise, fish sauce, chile, lemon juice, capers and tuna, pulsing until the mixture is completely smooth. This makes a generous cup of tonnato, which will keep, covered and refrigerated, up to 1 week.

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