This is a super easy way to use up some of your Easter hard boiled eggs. Think of it as an Italian versions of the Deviled Egg, combining the wonderful “salsa tonnata” or “tuna sauce” that you find in the north of Italy with the wonderful egg.
A traditional “tonnato” can be served on top of just about anything. Some traditional preparations are on thinly sliced veal, grilled vegetables such as asparagus, or even on sandwiches. Here it pairs beautifully with egg.
Frankly, we could eat eggs for breakfast, lunch, and dinner, and if you bring these to your next cookout you’ll surprise everyone with this unique take on an old staple.
Prep time: 10 minutes
Cook time: 12 minutes
Cook method: Boil
- 6 eggs, hard boiled
- 2 oz mayonnaise
- 2 oz good-quality canned tuna in oil
- 2 anchovy fillets
- 2 tsp capers
- fresh lemon juice, to taste
- salt and pepper to taste
1. Cut the hard boiled eggs in half, placing the yolks in the bowl of a food processor.
2. Add the tuna (drained), anchovies, capers, and mayonnaise and process until smooth. Add a it of lemon juice, to taste. You can also add a bit of olive oil if the mixture is too thick.
3. Season with salt and pepper, and put the the yolk mixture into the well of the egg white, as you would with Deviled eggs.
You can try recipes this tasty – and also much more complicated ones – on our cooking vacations in Italy, France, Spain, and beyond. Contact us for details on any of our culinary tours or for recommendations on our favorite cooking vacations.
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