serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Sauce
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Tuna mayonnaise
- 5 eggs, hard boiled, peeled and roughly chopped
- 425 g canned tuna in spring water, drained
- ½ lemon, juiced
- 2 tbsp capers in brine, drained
- 2 anchovy fillets
- 80 ml extra virgin olive oil, plus extra for drizzling
To serve
- 2 thick pieces sourdough
- capers
- rocket leaves
- ground black pepper
Instructions
- For the tuna mayonnaise, place the eggs, tuna, lemon juice, capers and anchovies in a food processor and process into a smooth paste. Slowly drizzle in the oil until it forms a thick emulsion.
- Preheat a chargrill pan or barbecue. Drizzle the sourdough with olive oil and grill until nicely charred. Allow to cool for just a minute, then generously spoon the thick tuna mayonnaise onto the toasted bread. Scatter with capers and rocket leaves and grind over a bit of black pepper.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sauce
