Eggs Tonnato - cooking recipe

Ingredients

6 -8 eggs, hard-cooked and peeled
2 raw eggs
1 -2 tablespoon lemon juice
salt and white pepper
3/4 - 1 cup olive oil
3 -4 anchovy fillets, minced
2 tablespoons scallions, finely minced, white part only
3 ounces tuna, drained and flaked
1/8 teaspoon cayenne
2 tablespoons heavy cream (optional)
Garnishes
2 tablespoons capers, drained
1 bunch watercress leaf
cherry tomatoes
black Greek olive

Preparation

Cut 1/4-inch lengthwise slice off each egg and place eggs on round serving platter. Discard slices.
In blender container, combine raw eggs, 1 tablespoon lemon juice, salt and pepper,. Blend at high speed 30 seconds, then continuing to blend, add oil drop by drop, till mixture is thick and smooth. Add anchovies, scallions and tuna and blend again. Add pinch of cayenne, then taste, and correct seasonings, adding a little more lemon juice if necessary. Mixture should be pouring consistency. If too thick, stir in the heavy cream.
Pour sauce over eggs covering completely. Sprinkle eggs with capers and decorate platter with watercress. Place small bunches of cherry tomatoes and olives around eggs. Serve well chilled but not cold with crusty French bread or as part of an hors d'oeuvre table.
VARIATION: The tuna and anchovy mayonnaise can also be used as a dip for raw vegetables. In this case, add the capers and a few minced black olives to the sauce and let mixture marinate 2-4 hours before serving.