Uova tonnate are a comforting dish from Piedmont, closely linked to another regional classic — Vitello Tonnato — as both share the same creamy tuna sauce. Simple, affordable, and quick to prepare, it’s bursting with rich, well-balanced flavours.
The uova (eggs) are hard-boiled and topped with a smooth tuna sauce enriched with anchovies, capers, and a splash of tangy lemon juice. The combination of creamy, savoury, and slightly briny notes creates a flavourful and refreshing balance that is both satisfying and light, making them especially popular during the warmer months.
Beautiful and scenographic on the table, uova tonnate also make a great addition to more important occasions during festive celebrations like Easter.
And if you, like my family and me, enjoy painting eggs at Easter, this recipe is a wonderful way to turn those hard-boiled eggs into something far more delightful than simply eating them plain.
Servings: 4
Ingredients:
- 6 large eggs
- 9 oz (250 g) tuna in olive oil
- 2 anchovy fillets
- 2.8 oz (80 g) mayonnaise
- 1 ½ tbsp capers
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley and paprika for garnish
Step-by-Step Instructions:
- Boil the eggs
Place 6 large eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then simmer for about 9–10 minutes. Once done, transfer them to a bowl of cold water to cool. When completely cool, peel the eggs and slice them in half lengthwise. - Prepare the tuna sauce
In a blender or food processor, combine 9 oz (250 g) tuna in olive oil, 2 anchovy fillets, 2.8 oz (80 g) mayonnaise, 1 ½ tbsp capers, and the juice of 1 lemon. Blend until smooth and creamy. If the sauce seems too thick, add a teaspoon or two of water or olive oil until it reaches your desired consistency. Season with salt and pepper to taste. - Assemble the dish
Arrange the halved eggs on a serving platter, cut side up. Spoon or pipe the tuna sauce generously over each half, making sure the surface is evenly covered. - Garnish and serve
Sprinkle the eggs lightly with paprika, then top each with one or two capers and a small leaf of parsley. Chill in the refrigerator for at least 30 minutes before serving—this allows the flavours to blend beautifully. Serve cold or at room temperature.
Buon appetito!
Nutritional Information (per serving):
Calories: 310 kcal | Carbohydrates: 3 g | Protein: 21 g | Fat: 24 g | Saturated Fat: 4 g | Fibre: 0 g | Sugar: 1 g | Sodium: 520 mg | Cholesterol: 210 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Uova Tonnate (Eggs in Tuna Sauce)
Ingredients
- 6 large eggs
- 9 oz (250 g) tuna in olive oil
- 2 anchovy fillets
- 2.8 oz (80 g) mayonnaise
- 1 ½ tbsp capers
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley and paprika for garnish
Instructions
- Boil the eggsPlace 4 large eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then simmer for about 9–10 minutes. Once done, transfer them to a bowl of cold water to cool. When completely cool, peel the eggs and slice them in half lengthwise.
- Prepare the tuna sauceIn a blender or food processor, combine 9 oz (250 g) tuna in olive oil, 2 anchovy fillets, 2.8 oz (80 g) mayonnaise, 1 ½ tbsp capers, and the juice of 1 lemon. Blend until smooth and creamy. If the sauce seems too thick, add a teaspoon or two of water or olive oil until it reaches your desired consistency. Season with salt and pepper to taste.
- Assemble the dishArrange the halved eggs on a serving platter, cut side up. Spoon or pipe the tuna sauce generously over each half, making sure the surface is evenly covered.
- Garnish and serveSprinkle the eggs lightly with paprika, then top each with one or two capers and as mall leaf of parsley. Chill in the refrigerator for at least 30 minutes before serving—this allows the flavours to blend beautifully. Serve cold or at room temperature.
