Egg-free tuna sauce. Good, simple, perfect. It is not a vegan sauce, nor vegetarian; it contains tuna and anchovies. But it is an alternative to using eggs. Intolerance, allergy, a diet — there can be a thousand reasons.
The longest time will be waiting for the chickpeas to be ready to cook after soaking, and their cooking. For the rest you’ll need ten minutes.
Cooked chickpeas, tuna, anchovies and capers.
Just like the legendary tuna sauce, but without mayonnaise, therefore without eggs, and a little less fatty.
Great with boiled meats, as an appetizer, a quick snack, and why not, a light dinner.
A good compromise to enjoy the flavor of tuna sauce.
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Chickpeas. With their characteristics and nutrients they replace eggs well; even more so, the cooking water of chickpeas called “aquafaba” can be whipped and replace egg whites in many preparations. Tuna, anchovies and capers. It is neither vegan nor vegetarian, but a sauce designed for those who cannot eat eggs.
- 1 3/4 cups cooked chickpeas
- 4 oz tuna in oil
- 1 tbsp capers
- 2 anchovies
- 1 tbsp extra virgin olive oil (If you do not use tuna packed in oil.)
Steps
Prepare all the ingredients and pour them into the blender. You will obtain a velvety cream.
If you prefer, add a little oil.
Spread on crostini, crackers, breadsticks and leafy greens. Garnish with cured meats, cheese, olives.
A few more tips
The egg-free tuna sauce is light; adjust the anchovies to taste — sometimes a milder flavor is preferred. It keeps for two to three days. Also excellent with eggplant and grilled vegetables. On veal “tonnato” it will be delicious.
