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Tuna With Bearnaise Sauce

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Ingredients
  Canned tuna 24 Ounce (6 Cans, 4 Ounce Each)
  Hard cooked eggs 3
  Bearnaise Sauce 1⁄2 Cup (8 tbs)
  Caviar 1 Ounce
  Dill 1 Bunch (100 gm)
Directions

1. Open and drain each can of tuna and arrange on a serving dish layered with fresh dill.
2. Place a teaspoon of Bearnaise sauce on top of each tuna round.
3. Shell the hard-cooked eggs; cut in half and arrange each half on the sauce.
4. Put a small dollop of caviar on top of each egg and serve with freshly heated bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Everyday

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