Eggs Tonnato
Yes, this is a different but great way to use up leftover Easter eggs. But don't file this recipe away till next Easter. This also goes well on the hors d'oeuve table or serve as a simple snack or a nice luncheon dish. In this dish, hard-cooked eggs are covered with a mayonnaise made with tuna fish. You've more often heard of the sauce served with chicken breast or veal, perhaps, but give this variation a try!
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INGREDIENTS
Nutrition- 6 -8
- 2raw eggs
- 1 -2tablespoon lemon juice
- salt and white pepper
- 3⁄4 - 1cup olive oil
- 3 -4
- 2
- 3
- 1⁄8teaspoon cayenne
- 2
Garnishes
- 2
- 1bunch watercress leaf
- black Greek olive
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DIRECTIONS
- Cut 1/4-inch lengthwise slice off each egg and place eggs on round serving platter. Discard slices.
- In blender container, combine raw eggs, 1 tablespoon lemon juice, salt and pepper,. Blend at high speed 30 seconds, then continuing to blend, add oil drop by drop, till mixture is thick and smooth. Add anchovies, scallions and tuna and blend again. Add pinch of cayenne, then taste, and correct seasonings, adding a little more lemon juice if necessary. Mixture should be pouring consistency. If too thick, stir in the heavy cream.
- Pour sauce over eggs covering completely. Sprinkle eggs with capers and decorate platter with watercress. Place small bunches of cherry tomatoes and olives around eggs. Serve well chilled but not cold with crusty French bread or as part of an hors d'oeuvre table.
- VARIATION: The tuna and anchovy mayonnaise can also be used as a dip for raw vegetables. In this case, add the capers and a few minced black olives to the sauce and let mixture marinate 2-4 hours before serving.
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