Wednesday, April 18, 2007

Eggs in Tuna Sauce

Adapted from The Antipasto Table by Michele Scicolone

This is a lovely little recipe to make when you want a change from the usual deviled eggs. It's a wonderful addition to a summer lunch table. It's basically hard-boiled eggs with tonnato sauce.

Eggs in Tuna Sauce
Adapted from The Antipasto Table by Michele Scicolone

6 large eggs
1 6½-ounce can tuna packed in olive oil
4 anchovy fillets
½ cup mayonnaise (homemade is excellent but your favorite store-bought will do)
2 tablespoons capers in vinegar, drained
1 small garlic clove, peeled
1½ to 2 tablespoons lemon juice

The Eggs

I always wash eggs before I cook them, and after I wash them I pierce the largest end with an egg piercer. Also, I usually boil eggs that have just come out of the refrigerator.

If you have a favorite foolproof method that you use for hard-boiling eggs, use it here. Otherwise, bring the water to a boil in a saucepan large enough to hold six eggs in one layer.  Lower the heat slightly, and add the eggs. Cook for 6 minutes.  Drain the water from the saucepan and add cold running water until the water feels cold to the touch.  You can also add a few ice cubes once the water feels cook if you like, but it's not absolutely necessary.  When cold, remove from the , and peel under cold running water or refrigerate until ready to use.  This should make eggs with the white completely set and the yolk still a tiny bit soft.

The Sauce

Combine the tuna with its oil, anchovies, mayonnaise, capers, and garlic in a food procesor. Process until smooth, stopping to scrape the mixture down as necessary. Add lemon juice to taste.

The Assembly

Just before serving peel the eggs, and cut them in half lengthwise. Place the eggs cut sides up in a serving dish or on a special egg platter and spoon on the sauce.

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