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Tonnato eggs recipe: a delicious twist on a classic dish

Tonnato eggs are a delightful high-protein dish that beautifully marry the richness of eggs with the savoury notes of tuna and anchovies. This Italian classic features hard-boiled eggs dressed in a creamy sauce made from oil-packed tuna, mayonnaise, and a hint of fresh lemon juice, creating a luxurious yet simple meal that's perfect for any occasion.

Ideal for a light lunch, brunch, or as an elegant starter at dinner parties, tonnato eggs are not only satisfying but also a fantastic source of protein. With the added crunch of capers and the option of salmon roe for a touch of indulgence, this dish is sure to impress while providing a nutritious boost to your day.

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Ingredients for Tonnato eggs

  • 12 large eggs

  • 170 g oil-packed tuna (drained)

  • 2 oil-packed anchovy fillets

  • 120 g mayonnaise

  • 30 ml fresh lemon juice

  • 30 g capers, drained, divided

  • 2.5 g kosher salt

  • 60 ml extra-virgin olive oil, divided

  • 30 g salmon roe (optional)

How to make Tonnato eggs

  1. Bring a large pot of water to a boil over medium-high heat.

  2. Gently lower cold eggs into the boiling water. Cook for 10 minutes, then drain and transfer the eggs to a large bowl of ice water.

  3. Carefully peel the eggs and cut them in half lengthwise. For clean cuts, use a very sharp knife and wipe the blade between each cut. Pop out the yolks and transfer them to a food processor. Arrange the egg whites on a platter.

  4. Add the tuna, anchovies, mayonnaise, lemon juice, and 2 tsp capers to the food processor. Purée until smooth.

  5. Add salt and 2 tbsp oil to the mixture and pulse just until combined. Transfer the filling to a piping bag or a resealable bag and snip off the corner. Pipe the filling into the egg whites.

  6. In a small frying pan, cook the remaining 4 tsp capers and 2 tbsp oil over medium heat, stirring occasionally, until the capers are crispy, about 3–4 minutes. Transfer to a paper towel-lined plate and let cool.

  7. Top the filled eggs with crispy capers and salmon roe, if using.

Do Ahead: The egg whites and filling can be prepared 1 day in advance. Tightly cover the egg whites on a baking tray or platter and chill. Store the filling in a tightly sealed bag and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 17 Oct 2025 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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