Tonnato Eggs
- Preparing Time: -
- Total Time: -
- Served Person: 24 servings
- 1/2 cup mayonnaise
- 1/2 tsp. kosher salt
- 12 large eggs
- 2 tbsp. fresh lemon juice
- 2 oil-packed anchovy fillets
- 4 tbsp. extra-virgin olive oil, divided
- 1 (6-oz.) can oil-packed tuna
- 2 tbsp. capers, drained, divided
- 2 tbsp. salmon roe (optional)
- Carbohydrate 0 g(0%)
- Cholesterol 96 mg(32%)
- Fat 9 g(14%)
- Fiber 0 g(0%)
- Protein 5 g(11%)
- Saturated Fat 2 g(9%)
- Sodium 122 mg(5%)
- Calories 104
Preparation Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water. Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter. Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites. Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3–4 minutes. Transfer to a paper-towel-lined plate and let cool. Top eggs with crispy capers and salmon roe (if using). Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.
Preparation Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water. Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter. Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites. Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3–4 minutes. Transfer to a paper-towel-lined plate and let cool. Top eggs with crispy capers and salmon roe (if using). Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.
