The hot weather is here and I’m sure you feel like some lighter food, fresh salads, beautiful BBQs… and so do I 🙂 Before showing you all that’s happening on my (ours!) BBQ corner, let me tell you about one of my favourite starters to have during a hot summer’s day 🙂
I’m showing you eggs stuffed with tuna but it can actually be stuffed with anything you want. Just see what you have around the cupboards and use your imagination… In the past I’ve done it with tuna, bacon, shrimps, chorizo, peas, corn, you name it… it’s easy, versatile and really nice to eat with a glass of wine wine while you wait for you food to grill 🙂
And you can also take it to another level and use this recipe in a nice platter when entertaining friends. I’ve done the stuffed eggs and I was left with some tuna stuffing. So I added it to a few toasties and pieces of bread. Then I put everything on a platter and spread some cherry tomatoes and green olives around it. I finished it by sprinkling everything with chopped parsley. You’ll see how impressed your guests will be 🙂
Eggs stuffed with tuna
- 5 eggs
- 1 tbsp mustard
- 1 tbsp vinegar or lemon juice
- 3 tbsp mayonnaise
- 2 cans of tuna
- 1/2 onion
- 1 clove garlic
- Chopped parsley as needed
- Salt and pepper to taste
- Olives and cherry tomatoes to decorate
- Start by cooking the eggs in water and salt - about 10 minutes
- Once cooked, place them in cold water to stop cooking and to be easier to peel them.
- Remove the shells from the eggs and cut them in half lengthwise. Remove the yolks carefully so not break the egg whites and set it all aside.
- In a food processor, place the tuna, onion and garlic and mince well.
- Put this mixture in a bowl and add the mustard, vinegar (or lemon juice), mayonnaise and egg yolks. Mix well to obtain a homogeneous paste. Season with salt and pepper.
- Place the egg whites in a serving platter and put a small amount of tuna mixture in each of the holes. If you have any leftover tuna paste you can bar small bread pieces and put them around the eggs.
- Sprinkle with chopped parsley and pepper. Decorate the platter with olives and cherry tomato.