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All Holiday Recipes >
Mother's Day
Boiled Eggs with Tuna Sauce
Ingredients:
For Tuna Sauce:
1 can (198g) tuna in oil, drained
4 anchovy fillets
125 ml olive oil
2 egg yolks
pepper
1-2 tbsp. lemon juice
8 hard-boiled eggs, halved
1 tbsp. roughly chopped capers
lemon wedges to garnish
Directions:
Tuna Sauce: Mix tuna and anchovies with 1 tbsp. of the
oil. Blend to a smooth paste. Blend in egg-yolks and
season with pepper. Add half the lemon juice and
then, gradually add the remaining oil, as when making
mayonnaise. When sauce is thick and shiny, add the
remaining lemon juice.
To Serve: Arrange the eggs on a serving platter. Spoon
the sauce over the eggs and sprinkle with the capers.
Garnish with lemon wedges.
Serves 4
From Mrs. Beeton's Book of Summer
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