Tramezzini al tonno e uovo (tuna and egg sandwiches)

AT A GLANCE

  • Serves 8 people

  • 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
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.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

View Full Site