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Mascarpone

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
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At A Glance

  • Serves 8 people

Featured in

May 2009

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