The tuna stuffed eggs are a simple and tempting cold dish, ideal as an appetizer or for a quick meal on hot summer days. They are easy to prepare: just hard-boil the eggs and fill them with a cream made from canned tuna, enriched with anchovies, capers, and mustard. If you prefer a milder flavor, you can replace the mustard with mayonnaise. Perfect all year round (for example, to be served among the Easter appetizers or among the Ferragosto cold appetizers, or even as snacks for the aperitif), tuna eggs are particularly suitable for summer, offering a fresh and tasty option, also useful to combat the usual lack of appetite during the hot season. Try this recipe and discover how tuna stuffed eggs can become one of your favorite summer dishes!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 238.64 (Kcal)
- Carbohydrates 0.28 (g) of which sugars 0.06 (g)
- Proteins 22.47 (g)
- Fat 16.36 (g) of which saturated 5.18 (g)of which unsaturated 6.90 (g)
- Fibers 0.24 (g)
- Sodium 538.30 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuna Hard-Boiled Eggs
If you are celiac, check that the mustard or mayonnaise has the “gluten-free” label.
- 8 eggs
- 4 fillets anchovies in oil
- 2 tablespoons capers in salt
- 1 tablespoon mustard (or mayonnaise)
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 sprig parsley
- 4.23 oz canned tuna (drained weight)
Tools
- 1 Pot
- 1 Cutting board
- 1 Knife
- 1 Mixer
- 1 Teaspoon
How to Prepare Tuna Stuffed Hard-Boiled Eggs
To prepare the tuna stuffed eggs, start by boiling the eggs: put the eggs in a saucepan and cover them with cold water. Put the pot on the stove and cook the eggs for 8 minutes from when the water starts to boil. Drain them and rinse under cold water to cool them down, then peel and cut them in half (1).
With a teaspoon, remove the yolks, being careful not to break them (2). Put the yolks in a mixer along with the drained tuna, anchovies, desalted capers, parsley, mustard, and olive oil (3).
Add salt and blend for a few minutes until you obtain a smooth cream (4). Fill the egg whites with this mixture, filling well the space left by the yolks and almost covering the whole surface of the eggs (5). Garnish with a bit of chopped parsley.
Place them on a plate or tray, cover with a sheet of cling film, and let them rest in the refrigerator for at least 30 minutes. Serve the tuna stuffed eggs as a cold appetizer or main course.
Storage
You can store the tuna hard-boiled eggs in the refrigerator for one or two days.
FAQ (Questions and Answers)
What can I use instead of capers?
You can replace capers with green olives in brine or with pickled gherkins.
