Begin by soft-boiling the eggs. Place them in a small pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 6-7 minutes. Once done, transfer the eggs to an ice bath to cool before peeling.
In your blender or food processor, combine the drained tuna, soft-boiled eggs, capers, and anchovies. Pulse until the mixture is well combined but not completely smooth.
With the blender running, slowly drizzle in the extra virgin olive oil. This will help emulsify the sauce, creating a creamy texture. If the mixture is too thick, you can add a splash of water to reach your desired consistency.
Squeeze in the lemon juice and season with cracked black pepper to taste. Blend again until everything is well incorporated and smooth. Taste and adjust seasoning as necessary.
Transfer the Tonnato Sauce to a serving bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
