May 11, 2015

Uova Tonnate... Tuna-stuffed Eggs...

Everyone is probably familiar with famous Deviled Eggs and you can say that this is another take on the subject. I love eggs - they're so versatile and usually so quick to prepare (regardless of the way you choose to cook/bake/fry them). This recipe is by Antonio Carluccio, a man, whose passion for food is almost contagious! I love watching his programs and reading his books (of which I'm a proud owner of two). His recipes are authentic, not over complicated, all ingredients always work well together and what's most important - they're dishes you can attempt, successfully, create in our home kitchen.
Uova Tonnate (Tuna-stuffed Eggs) - are so easy to make and the result is fantastic. Yes, we know that tuna, eggs and mayonnaise will always work well together, but it's the way they're combined, it's they way this simple starter is put together. As they say: "the devil is in the detail" :) When you have a little party next time, guests coming for lunch or dinner, or if you just want to enjoy a nice meal (maybe with a glass of wine on the side) make sure to put Uova Tonnate on your list!

tuna stuffed eggs

"This is another of my favourite antipasti for any occasion. I can’t count the number of times I have surprised guests with this dish, which may be simple but holds plenty of flavour." - Antonio Carluccio.

uova tonnate antonio carluccio

How to make it...

6 large eggs
150 g canned tuna in oil, drained and finely chopped
12 salted capers, soaked, drained and finely chopped
Mayonnaise (makes more than you need here) 
2 egg yolks
salt and pepper
1 tsp French mustard
100 ml olive oil (not extra virgin)
juice of ½ lemon

Put the large eggs in a small pan of cold water, bring to the boil, and hard-boil them for 15 minutes. Drain and allow to cool.
To make the mayonnaise, beat the egg yolks with a pinch of salt and the mustard in a bowl until creamy. Stirring continuously, add a little stream of the olive oil. Beat until amalgamated, then continue adding the oil a little at a time, until the mixture has thickened and all the oil has been used. Whisk all the time. Now add the lemon juice and mix well. Taste for seasoning, and cover until needed.
Peel the eggs under water (it is easier), then cut in half. Remove the yolks and reduce them to a pulp with a fork in a bowl. Mix this with the tuna, capers and enough mayonnaise to be able to form balls the size of the original yolks. Place these in the holes of the halved egg whites and cover with some more mayonnaise.


You may also like:

Crustless quiche

Eggs on toast

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Pozdrawiam, Anula.