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Tuna Tramezzini al Tonno e Uovo

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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