Grandma Nonie's Bagna Cauda makes about 3 cups of dip 1/2 cup butter 10 cloves garlic, minced 2 (2 ounce) cans anchovy fillets, drained 1 small can of tuna fish, drained 1 pint heavy cream 1. Melt butter over medium heat and then add the minced garlic. Let garlic cook for a few minutes, but don't let it brown. 2. Add anchovies, tuna and cream. Cook until cream is slightly reduced, stirring often. Remove from heat and let cool. Cover and chill for a few hours (can be made a day ahead). 3. When ready to serve, transfer to a fondue pot and heat over a gentle flame. Serve with veggies and breadsticks for dipping. Suggested veggies (all raw and cut into bite-sized pieces): Cauliflower, carrots, fennel, mushrooms, red peppers and radishes.