Tuna Tramezzini al Tonno e Uovo
Transport yourself to Italy from your kitchen while spicing up an easy pantry item of canned tuna with a creamy homemade aioli.
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Cooking tools:
- Food processor
- Saucepan
- Slotted spoon
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 4 farm eggs room temperature
- 1 pound Italian canned tuna in oil, drained
- 8 soft white bread slices crusts removed
- softened butter, for spreading
- 2 cups watercress
- loosely packed
- Tomato sliced paper thin
- Dill, picked
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 4 anchovy, filet
- 1 small garlic clove, finely chopped
- 1 teaspoon Dijon mustard
- 1 cup olive oil
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