Eggs in light tuna sauce, once tried, will win you over forever! Light and tasty, they are prepared in no time and with a few ingredients you will have a perfect appetizer or main dish to serve even during the holidays! But enough talking, go to the kitchen and 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)
- 1.75 oz canned tuna in water (drained weight)
- 2 tablespoons Greek yogurt 0% fat
- 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 the boil then turn off, drain, and run them for a few minutes in cold water, let them rest for 5 minutes to cool, then peel them.
Cut each egg in half and put 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 homogeneous but very soft cream.
Place the empty egg shells on a serving plate, fill the cavity with the prepared cream, serve by pouring the remaining cream on 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!
Advice
If you do not consume the eggs in light tuna sauce immediately once ready, just cover them with plastic wrap and store them in the fridge until the moment of consumption!
