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Tramezzini al tonno e uovo (tuna and egg sandwiches)

You'll need

  • 4
  • eggs, at room temperature
  • 425 gm
  • Italian canned tuna in oil, drained
  • 2
  • golden shallots, finely chopped
  • 40 gm
  • tiny capers, rinsed
  • 4
  • anchovy fillets, finely chopped
  • 8
  • soft white bread slices, crusts removed
  • For spreading:
  • softened butter
  • 2 cups
  • (loosely packed) watercress
  •  
  • Maionese
  • 2
  • egg yolks
  • 1 tbsp
  • lemon juice
  • 1
  • small garlic clove, finely chopped
  • 1 tsp
  • Dijon mustard
  • 250 ml
  • (1 cup) olive oil

Method

  • 01
  • For maionese, combine yolks, lemon juice, garlic and mustard in a food processor. With motor running, gradually add oil in a thin steady stream until all is incorporated and maionese is thick. Makes about 300ml. Season to taste and refrigerate until required.
  • 02
  • Meanwhile, bring a saucepan of water to the boil. Add eggs and cook until just hard-boiled (8 minutes). Remove with a slotted spoon, refresh under cold running water, peel, slice and set aside.
  • 03
  • Combine tuna, shallot, capers, anchovy and 100ml maionese (or to taste) in a bowl, season and set aside. Remaining maionese will keep for 4 to 5 days refrigerated in an airtight container.
  • 04
  • Spread one side of bread slices with butter and cut in half to form triangles, then, working with two triangles at a time, buttered side up, place a slice of egg on one half, then top with a tablespoonful of tuna mixture and a sprig of watercress, sandwich with remaining triangle and press edges lightly to seal. Repeat with remaining bread, tuna mixture and watercress and serve.

At A Glance

  • Serves 8 people
  • 30 min preparation
  • 8 min cooking
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At A Glance

  • Serves 8 people
  • 30 min preparation
  • 8 min cooking

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