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Tuna Pepper Sauce

Makes approx. 2 ½ cups or 600 ml

1 can
1 can
Ocean’s Flaked Light Tuna (170g), drained
30 ml
2 tbsp
Capers, drained
20 ml 4 tsp
Lemon juice
80 ml 1/3 cup
250 ml 1 cup
Light mayonnaise
150 ml 2/3 cup
Red pepper, diced
10 ml
2 tsp
Finely grated lemon zest

Salt and cracked black pepper to taste

Chef's Tips

Makes an excellent accompaniment to salmon strudel.
Can also be used as a dip for vegetables.


  1. Combine tuna, capers, lemon juice and oil in a food processor. Process until smooth.
  2. Fold the puréed tuna into the mayonnaise, along with the diced red peppers, lemon zest, salt and pepper. Cover and refrigerate at least 3 hours.
  3. Serve over grilled salmon, grilled chicken breast or pork chops.
  4. Keep sauce refrigerated prior to using.
  5. Serve at room temperature.

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