The tuna sauce without mayonnaise is the version my grandma used to make, always mindful of wellness, no mayonnaise, just hard-boiled eggs that naturally thicken the sauce, together with extra virgin olive oil, capers, lemon juice, and anchovies.
It’s a creamy sauce, bold, perfectly salty, perfect for those who love Mediterranean flavors without feeling weighed down.
Ideal to serve with salads, veal roast, sandwiches, fritters, boiled vegetables, etc. My grandma used it everywhere.
I still remember when she made me shell the hard-boiled eggs: it seemed like an impossible mission, with sticky fingers and the shell never coming off whole. She would laugh, take the egg with patience, and say: “It takes delicacy and hunger, you’ll see it will turn out well in the end.”
Then she would bring out the ’70s blender, the one with the lid that didn’t close properly, and off we went: eggs, tuna, anchovies, capers, oil, and lemon. She would blend everything and every time let me taste with a finger. I couldn’t wait! And every time I prepare it, I go back in time…
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- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the tuna sauce, about 6 oz
- 1 egg
- 1 oz oz pickled capers
- 2 anchovies in oil
- 2 oz oz tuna in water
- 1/4 cup cup extra virgin olive oil
- 1/2 lemon
Tools
- 1 Mixer
- 1 Bowl
- 1 Small pot
Steps for preparing the tuna sauce
Start by cooking the egg. Fill a small pot with water and bring to a boil. Add the egg and cook for 9 minutes. Once cooked, submerge it in cold water, this will aid peeling.
In the mixer glass, place the hard-boiled egg, tuna, anchovies, and lemon juice and begin blending.
Slowly pour in the extra virgin olive oil until you achieve a creamy consistency.
The tuna sauce is now ready to be served.
Enjoy your tasting from Barbara!
Storage and Tips
No salt is needed as the anchovies are already salty.
If you prepare it in advance, blend it but do not add all the oil immediately: store it thicker and at the last moment, before serving, add a drizzle of oil and blend again to achieve a fresh and creamy texture.
The tuna sauce can be stored in the fridge in an airtight container for up to three days.
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