The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Tuna Tramezzini al Tonno e Uovo


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


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


  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.
Print Recipe