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Creamy Tuna Sauce



  • 2 eggs
  • 200g drained oil-packed tuna (7 oz)
  • 3 anchovy fillets in oil
  • 5g capers in salt, rinsed (about 1 teaspoon)
  • Caper berries for garnish, to taste
  • 150g beef broth (about 2/3 cup)


  1. Prepare hard-boiled eggs. Place fresh eggs in a pot of cold water. Turn on the heat and from the moment the water boils, time 9 minutes. Once the eggs are hard-boiled, drain and rinse them under cold water. After cooling, peel and quarter them.
  2. In a jug, combine the egg quarters, drained tuna, oil-packed anchovies, and desalted capers (you can desalt them by rinsing under cold running water).
  3. Gradually add the beef broth. Using an immersion blender (or a regular blender if necessary), blend, adding more broth as needed, until a smooth cream is obtained.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.