Baked Potatoes with Egg & Tonnato Sauce
Despite that we are not big seafood people, we really enjoyed this.
Baked Potatoes with Egg & Tonnato Sauce
Yield: 4
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
This brings together two of the most simple and comforting dishes: a baked potato and a soft-boiled egg. To make this even more hearty, fold extra tuna into the sauce before spooning it over the potatoes. The tonnato sauce can be made a day in advance and kept in the fridge.
Ingredients
For the Tonnato Sauce
Instructions
- Heat the oven to 220C fan/gas mark 9.
- Put the potatoes on a baking tray, drizzle with the oil, sprinkle with ½ teaspoon of flaked salt and bake for 50-55 minutes, or until the skin is crisp and the middle is soft. Remove from the oven.
- While the potato is in the oven, make the sauce. Place the egg yolks in the bowl of a food processor with the lemon juice, 20g of parsley, the tuna, half the capers, all the anchovies and the garlic. Blitz for a minute to form a rough paste, scraping down the sides of the bowl with a spatula to help the machine. With the machine still running, slowly add the oil in a steady stream, until the consistency is that of a thin mayonnaise. Set aside.
- When ready to serve, slice the hot potatoes almost (but not completely) in half: leave the base of the skin intact. Squeeze the outside of the potatoes a little – this helps to loosen their flesh – and sprinkle the insides with a pinch of flaked salt. Spoon the sauce over the potatoes and top with an egg, torn in half just before serving so that the yolk runs into the sauce. Add the remaining parsley and capers, drizzle over some oil, and serve.