Made a batch of tonnato sauce today from tuna, anchovies, & capers from the pantry. Had the 2nd half of a bunch of asparagus in the fridge. Roasted the asparagus, with onion, garlic & herbs, bathed in olive oil, and then served with some of the sauce. Seemed like a good way to get the goodness of fish, as well as all the little anchovy bones, without being made too aware of it. (I'm OK with fish, but it isn't my favorite)
The sauce is quite nice, though I shouldn't have added extra salt; the anchovies contribute quite enough. I think I might serve it with some hard boiled eggs tomorrow.
The tuna was from my experiment a few years back of getting the fish at the harbor [about 1 1/2 hours drive from here] and canning it myself. It worked great, but I overestimated how much I should buy :-). Regular bought canned tuna would work equally well.

https://nomnompaleo.com/post/51555264490/tonnato-sauce