Creamy Tuna Sauce
Ingredients
- 2 eggs
- 200g drained oil-packed tuna (7 oz)
- 3 anchovy fillets in oil
- 5g capers in salt, rinsed (about 1 teaspoon)
- Caper berries for garnish, to taste
- 150g beef broth (about 2/3 cup)
Procedure
- Prepare hard-boiled eggs. Place fresh eggs in a pot of cold water. Turn on the heat and from the moment the water boils, time 9 minutes. Once the eggs are hard-boiled, drain and rinse them under cold water. After cooling, peel and quarter them.
- In a jug, combine the egg quarters, drained tuna, oil-packed anchovies, and desalted capers (you can desalt them by rinsing under cold running water).
- Gradually add the beef broth. Using an immersion blender (or a regular blender if necessary), blend, adding more broth as needed, until a smooth cream is obtained.
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