Egg-free tuna sauce. Tasty, simple, perfect. It is not a sauce that is vegan, nor vegetarian — there is 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 for their cooking. For the rest it takes 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: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for egg-free tuna sauce
Chickpeas. With their characteristics and nutrients they are a good substitute for eggs; even the cooking water (also 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 thought 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 are not using tuna in oil.)
Tools to make egg-free tuna sauce
Blender. All the tools I use can be found in my buying recommendations
- Blenders
Steps for egg-free tuna sauce
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. Finish with cold cuts, cheese, olives.
A few extra 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. It will be delicious on “vitello tonnato” (veal with tuna sauce).
