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Egg plate with tuna mayonnaise

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Ingredients for 6 servings:

  • 10 eggs, hard-boiled
  • 4 cans of tuna in oil
  • 6 anchovy fillets
  • 2 tbsp capers
  • 8 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 egg yolks
  • 1 tbsp mustard
  • 10 ml lemon juice or wine vinegar
  • some capers for garnishing
  • Anchovy fillet(s) for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

This is also one of my party favorites

Combine the tuna, anchovy fillets, capers, vinegar, and olive oil to form a creamy sauce. Whisk the egg yolk, mustard, olive oil, and lemon juice, stir into the tuna paste, and blend until smooth. Spread some of this sauce on a plate. Halve the hard-boiled eggs and arrange them in a star shape on a plate, alternating the yolks on top and the bottom, and drizzle with the remaining sauce. Garnish with the anchovy fillets and capers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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