Tuna Sauce, the Original Recipe

Name: Tuna Sauce, the Original Recipe
Total time: 18 min
Yield: 4
Ingredients: 2 Extra Fresh Large AIA Eggs; 250 gr of tuna in oil or natural; The juice of half a lemon; 30 gr of capers; 2 anchovy fillets; Extra virgin olive oil as needed.; Beef broth; Salt

Delicate and easy to prepare: discover the true Piedmontese recipe for tuna sauce

2 Extra Fresh Large AIA Eggs

250 gr of tuna in oil or natural

The juice of half a lemon

30 gr of capers

2 anchovy fillets

Extra virgin olive oil as needed.

Beef broth

Salt

Description

The recipe for tuna sauce falls into those preparations of Italian tradition - and, more precisely, Piedmontese - that, although they were invented many years ago, are always a great classic in the kitchen.

The tuna sauce is perfect for flavoring both meat and fish: this combination of different proteins is in fact a very contemporary choice that never seems to go out of fashion in the kitchen. Thanks to its versatility, the tuna sauce is ideal for enriching recipes with chicken, turkey and light meats, white-fleshed fish or to accompany your spring grills.

Not only meats and fish: the tuna sauce is also great for softening the filling of sandwiches and tasty sandwiches and being perfect to accompany cold dishes, it will also be a great solution for lunch in the office!

Here then is the original Piedmontese recipe for tuna sauce!

Procedure

Prepare the hard-boiled eggs by boiling them in water for 8 minutes, then drain them and cool them by immersing them in cold water. Peel them, cut them into pieces and set them aside for a moment.

Now desalinate the capers by putting them under running water and rinsing them very well; at the end of this operation, dry them with kitchen paper.

Then place the capers in the blender, add the tuna in the can, removing its water or oil, the filtered lemon juice, a pinch of salt and the hard-boiled eggs in pieces.

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