Once you try the eggs in light tuna sauce, they will win you over forever! Light and tasty, they are prepared in a snap, and with a few ingredients, you will have a perfect appetizer or main course to serve even during the holidays! But now, enough chit-chat, hurry to the kitchen to try this delicious recipe!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Eggs in Light Tuna Sauce
- 4 eggs (medium size)
- 1.8 oz natural tuna (weighed already drained)
- 2 tablespoons 0% fat Greek yogurt
- 1 tablespoon chopped parsley (fresh)
- 1 teaspoon extra virgin olive oil
- 1 pinch fine salt
Preparation of Eggs in Light Tuna Sauce
First, boil the eggs in plenty of water, count 8 minutes of cooking from boiling, then turn off, drain them and let them cool for a few minutes in cold water, let them rest 5 minutes to cool slightly, then peel them.
Cut each egg in half and place the yolks in a bowl, add the fresh chopped parsley, yogurt, oil, drained tuna, salt and mix well, mashing with a fork until you get a smooth but very soft cream.
Place the empty egg shells on a serving platter, fill the void with the prepared cream, serve by pouring the remaining cream at the bottom of a bowl and over the eggs in light tuna sauce, if you like, add freshly ground pepper! And voilà, they are ready to be enjoyed!
Tips
If you don’t consume the eggs in light tuna sauce immediately once ready, just cover them with plastic wrap and store them in the fridge until it’s time to enjoy them!
