Preparation | Cooking | Start to finish |
---|---|---|
20 min. | 1 hour | 1 hour 20 min. |
1 | Preheat the oven to 430°F (220°C). Wash 4 potatoes (choose nice large ones), but do not peel. Sit them on a baking sheet then use a brush to coat them with olive oil. Sprinkle with fine salt and bake for about an hour. | |
2 | Meanwhile, make The tuna and caper saucePut into a blender goblet: 2 egg yolks, 3 tablespoons lemon juice, 120 g tuna in oil, 2 anchovys fillets, 1 sprig parsley, 15 g capers, salt and pepper. | |
3 | Add the oil from the tin of tuna, then blend thoroughly. When well mixed, add 100 g olive oil in a thin stream... | |
4 | ...until the texture is thick and smooth. Check the seasoning. | |
5 | Pour into a serving bowl and refrigerate until needed. | |
6 | Take the potatoes out of the oven when they are golden brown and the skin is crisp. | |
7 | Sit a potato on each plate, split down the middle and slip a poached egg into the opening. Pour the tuna and caper sauce generously over and scatter a few chopped capers on top. Serve immediately. |