- 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
- 2 egg yolks
- 1 tbsp lemon juice
- 1 small garlic clove, finely chopped
- 1 tsp Dijon mustard
- 250 ml (1 cup) olive oil
- 1For 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.
- 2Meanwhile, 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.
- 3Combine 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.
- 4Spread 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.