Tonnato-stuffed Eggs
From mrspotatohead 16 years agoIngredients
- 6 large eggs shopping list
- 1/4 cup mayonnaise (maybe a little less if using tuna packed in oil) shopping list
- 1 (3.5-ounce) can tuna (Italian tuna packed in oil for more flavor, American tuna packed in water for fewer calories), drained shopping list
- 5 anchovy fillets, coarsely chopped shopping list
- 1 tablespoon drained bottled capers shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- celery leaves and nicoise olives, for garnish (optional) shopping list
How to make it
- Place the eggs in a large saucepan and pour in enough cold water to cover by 1-inch.
- Bring to a boil over high heat.
- Remove from the heat, cover, and set aside for 15 minutes.
- Transfer the eggs to a bowl of half ice and half water.
- Cool completely, then peel under cold running water.
- Cut the eggs in half lengthwise and remove the yolks.
- Keep the halves of the whites intact.
- Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.
- Add the mayonnaise and stir until smooth.
- Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy.
- Stir into the yolks and season with salt and pepper.
- Mound a heaping spoonful of the yolk mixture into the cavity of the whites.
- Garnish with a celery leaf and an olive if desired.
- Keep chilled until ready to serve.
People Who Like This Dish 4
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The Rating
Reviewed by 1 people-
Oh yeah - this recipe rocks! I love Sara, she is one of my faves and I've made this recipe numerous times. I like mine with a side salad and/or crudite, too. You rock too, Lisa - and you get a high 5 from me. Thanks so much, hon!
lunasea in Orlando loved it
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