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Uova Tonnate - Tuna-stuffed Eggs

A simple dish with plenty of flavour, perfect for picnics. This recipe is from Antonio's book 'Simple Cooking' and serves 4-6 people.
Tip: salted capers are much better than vinegared ones, but they have to be de-salted. Soak in cold water for about 15 minutes, spoon away any remaining salt and dry well.

The Method

Put the eggs in a small pan of cold water, bring to the boil and hard-boil for 15 minutes.  Drain and leave to cool.

To make the mayonnaise, beat the egg yolks with a pinch of salt and the mustard in a bowl until creamy.  Slowly pour in a little of the olive oil, whisking constantly until amalgamated.  Keep adding the oil a little at a time, whisking all the while, until the mixture has thickened and all the oil has been used.  Now add the lemon juice and mix well.  Taste for seasoning and cover until needed.

Peel the eggs and cut in half.  Remove the yolks, place in a bowl and, with a fork, reduce to a pulp.  Mix this with the tuna, capers (reserving a few to use as garnish) and enough mayonnaise to be able to form balls the size of the original yolks.  Place these in the holes of the halved egg whites.

Arrange the eggs in bowls, cover with some more mayonnaise and serve topped with the gherkin slices and reserved caper pieces. 

The lovely photo of Antonio preparing this dish is by Alastair Hendy. 

Vital Statistics

Prep time 15
Cook time 15
Serves 4

The Ingredients

6 Large eggs
150g Canned tuna in oil, drained and finely chopped
12 Salted capers, soaked, drained and finely chopped
1 Gherkin, finely sliced (optional)
2 Egg yolks for mayonnaise
To taste Salt and pepper
1 teaspoon French mustard
100ml Olive oil (not extra virgin)
Juice of half the lemon Lemon