Uova Tonnate

Name: Uova Tonnate (Tuna-Stuffed Eggs)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: salt and pepper; 1 tsp French mustard; 100 ml olive oil (not extra virgin); juice of ½ lemon; 150 g canned tuna in oil, drained and finely chopped; 6 large eggs; salt and pepper; 2 eggs yolks; 1 gherkin (optional), finely sliced; 12 salted capers, soaked, drained and finely chopped

Tuna-Stuffed Eggs

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I can’t count the number of times I have surprised guests with this dish, which may be simple but holds plenty of flavour. If you are in a hurry you can buy a good mayonnaise, but it is much better (and not difficult) to make it yourself. You can do it!”

Ingredients

6 large eggs
150 g canned tuna in oil, drained and finely chopped
12 salted capers

Europe
Italy
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Put the eggs in a small pan of cold water, bring to the boil and hard-boil for 15 minutes. Drain and leave to cool.

To make the mayonnaise, beat the egg yolks with a pinch of salt and the mustard in a bowl until creamy. Slowly pour in a little of the olive oil, whisking constantly until amalgamated. Keep adding the oil a little at a time, whisking all the while, until the mixture has th