Ingredients
4 farm eggs, room temperature
1 pound Italian canned tuna in oil, drained
8 soft white bread slices, crusts removed
softened butter, for spreading
2 cups watercress, loosely packed
Tomato, sliced paper thin
Dill, picked
Aioli
2 egg yolks
1 tablespoon lemon juice
2 tablespoons capers
4 anchovy, filet
1 small garlic clove, finely chopped
1 teaspoon Dijon mustard
1 cup olive oil
Directions
- For Aioli, combine yolks, lemon juice, garlic, anchovy, and mustard in a food processor. With motor running, gradually add oil in a thin steady stream until all is incorporated and mayo is thick. Makes about 300ml. Season to taste and refrigerate until required.
- Meanwhile, bring a saucepan of water to the boil. Add eggs and cook until jammy (6 minutes). Remove with a slotted spoon into an ice bath, peel.
- Combine tuna, shallot, capers, anchovy and aioli (to desired consistency) in a bowl, season and set aside. Remaining Aioli will keep for 4 to 5 days refrigerated in an airtight container.
- Spread one side of bread slices with butter and cut in half to form triangles, then, working with two triangles at a time, buttered side up, place a slice of egg on one half, then top with a tablespoonful of tuna mixture and a sprig of watercress, sandwich with remaining triangle and press edges lightly to seal. Repeat with remaining bread, tuna mixture, and watercress and serve.
