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Uova Tonnate (Eggs in Tuna Sauce)

Servings:4
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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 eggs
    Place 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 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 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.