Eye of round with tuna sauce
Published on 16 August 2026
Favourites stay in this browser only. Sign in to save them to your account.
A dish I love in summer: refreshing, with a delicious, flavourful sauce. I use it to dress meat, such as eye of round, veal or chicken breast, as well as vegetables and eggs.
Do I have all the ingredients?
Ingredients
You selected 0 entries out of 6 awaiting review
6 entries remain unselected in the list awaiting review
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I make the hard-boiled eggs by covering them with water in a saucepan and cooking for 10 minutes from boiling. I remove from the heat and cool in cold water, then peel. In the food processor I put the drained tuna, eggs in pieces, capers and anchovy fillets.
I add a few tablespoons of vegetable stock.
I blend, adding the stock gradually.
I need a soft cream, not a liquid sauce. I taste to see if salt is needed: take care because anchovies and capers are very salty.
I arrange the meat I have cooked and sliced thinly. If time is short, cooked meat is available at the supermarket and can be sliced to your preferred thickness. I slice it very thinly.
I cover with the sauce and add capers on top.
I keep it in the fridge until serving, accompany with mixed salad, and lunch is ready.
Original source: https://incucinaconlilly.com/2026/08/16/magatello-in-salsa-tonnata/