The tuna sauce with hard-boiled eggs. It’s extremely quick to prepare and very easy. Just a few steps and it’s ready!
Summer beach sandwiches winter appetizers with canapés, what can I say—it’s a sauce that pleases for every occasion.
Excellent for stuffing hard-boiled eggs or tomatoes, delicious spread on grilled vegetables, and good everywhere.
It has a creamy and enveloping consistency that has nothing to do with those you buy ready-made at the supermarket.
The tuna sauce with hard-boiled eggs is a very tasty cream. Ideal for spreading on croutons, filling vol-au-vents, sandwiches, gourmet panettone, but it’s also great for accompanying meats like vitello tonnato.
It is a very creamy and also easy-to-make sauce.
A perfect condiment to enrich your dishes with just a few ingredients: tuna, eggs, and capers.
Be careful with the salt; you can always add it later.
Let’s see together how to proceed.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 93.72 (Kcal)
- Carbohydrates 0.24 (g) of which sugars 0.06 (g)
- Proteins 7.38 (g)
- Fat 7.10 (g) of which saturated 1.61 (g)of which unsaturated 1.93 (g)
- Fibers 0.13 (g)
- Sodium 274.54 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 5.3 oz canned tuna in oil (drained weight)
- 1 tsp capers
- 2 fillets anchovies in oil
- 3 tbsp extra virgin olive oil
- to taste salt
- Half lemon (juice)
- 1 pinch pepper
Tools
- Small Pot
- Blender
- Small Bowl
Steps for the Tuna Sauce
First of all, put 3 eggs in a small pot with cold water, bring to a boil and, once it boils, cook for 9 minutes.
After the cooking time.
Drain the eggs, lightly crack the shells to make them crack, and cool them in cold water.
By doing so, once they are cooled, the shells will come off more easily.
Meanwhile, desalt the capers in cold running water to remove excess salt.
In a blender, place the well-drained tuna, hard-boiled eggs, 2/3 broken-up anchovy fillets, 1 teaspoon of capers, the extra virgin olive oil, and the lemon juice.
Blend everything for 1/2 minutes and then check the consistency.
If you need it to fill canapés and sandwiches, I recommend leaving it creamy and thick.
Tips
Cover the bowl with plastic wrap and store in the fridge. It keeps well for about 2/3 days.
(Tip. If you need it as an accompaniment for vitello tonnato, then add a little more oil and/or 1/2 tablespoons of mayonnaise to make it slightly more fluid). Blend again to mix all the ingredients.
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FAQ (Questions and Answers)
Can I use it to dress vitello tonnato?
Yes, add 1/2 tablespoons of mayonnaise to make it more fluid.
Do I have to use extra virgin olive oil?
Use olive oil.
