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Instructions
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork several times.
- Bake the potatoes on the oven rack for about 45-50 minutes until they are tender and the skins are crispy.
- While the potatoes are baking, prepare the tonnato sauce. In a blender, combine the mayonnaise, tuna, anchovy fillets, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
- Once the potatoes are baked, let them cool slightly before cutting a cross on top and pressing gently to open them.
- Spoon some tonnato sauce into each potato, followed by chopped boiled eggs, capers, and parsley. Drizzle additional sauce over the top if desired.
- Serve warm and enjoy!
Chef’s Tips
- For a spicier sauce, add a dash of hot sauce or a pinch of cayenne pepper.
- Substitute sweet potatoes for a different flavor and a hint of natural sweetness.
- Garnish with extra herbs like basil or chives for added color and aroma.
Nutrition (per serving)
Approximate calories: 450, Protein: 15g, Carbs: 60g, Fat: 20g
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