Eggs Tonnato Recipes

EGGS TONNATO

Steps:

• Cut 1/4-inch lengthwise slice off each egg and place eggs on round serving platter. Discard slices.
• In blender container, combine raw eggs, 1 tablespoon lemon juice, salt and pepper,. Blend at high speed 30 seconds, then continuing to blend, add oil drop by drop, till mixture is thick and smooth. Add anchovies, scallions and tuna and blend again. Add pinch of cayenne, then taste, and correct seasonings, adding a little more lemon juice if necessary. Mixture should be pouring consistency. If too thick, stir in the heavy cream.
• Pour sauce over eggs covering completely. Sprinkle eggs with capers and decorate platter with watercress. Place small bunches of cherry tomatoes and olives around eggs. Serve well chilled but not cold with crusty French bread or as part of an hors d'oeuvre table.
• VARIATION: The tuna and anchovy mayonnaise can also be used as a dip for raw vegetables. In this case, add the capers and a few minced black olives to the sauce and let mixture marinate 2-4 hours before serving.

TONNATO EGGS

Steps:

• 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.

VITELLO TONNATO

Steps:

• In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
• While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
• Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
• To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
• Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.