The STUFFED EGGS WITH TUNA, ANCHOVIES AND CAPERS are a simple but very tasty appetizer from family tradition, known around the world and especially served during the Easter holidays, when eggs become a wish for life and happiness. They can really be prepared in just a few minutes, with no difficulty, and are therefore a very handy dish when many guests are expected.
Stuffed eggs, like many traditional and old dishes, have numerous variations. I suggest a simple recipe that generally suits everyone’s taste: well flavored but fairly delicate.
If you like, you can add mustard, paprika or other spices, as is often found in Russian cuisine. In any case, they are an excellent way to start a lunch or — why not? — also a tasty dish to include in your Easter Monday picnic basket.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 4 eggs
- 3 oz tuna in oil
- 3 fillets anchovy fillets in oil
- 4 capers (salted) (rinsed)
- 2 tsp mayonnaise
- to taste black pepper
- to taste parsley
Tools
- 1 Small saucepan
- 1 Piping bag
- Food processor
PREPARATION: STUFFED EGGS WITH TUNA, ANCHOVIES AND CAPERS
Preparing the STUFFED EGGS WITH TUNA, ANCHOVIES AND CAPERS is really very simple and quick.
Fill a small saucepan with cold water and place the eggs in it. Then put over the heat and, from the moment it reaches a boil, cook them for 10 minutes.
Drain them and cool them in ice water.
Once cold, peel them, cut them in half and separate the yolks from the whites.
Place in the food processor the drained tuna, the capers well rinsed under running water, the hard-cooked yolks, the anchovy fillets, the mayonnaise, a grind of black pepper and the chopped parsley.
Blend everything until you obtain a smooth cream.
Put it in a piping bag fitted with a star tip; alternatively you can use a simple teaspoon, and fill the egg whites.
Garnish with additional rinsed capers and, if you like, with parsley or alternatively with chives, and transfer to the fridge for 10 minutes.
If you have leftover tuna cream you can use it to top bread crostini or canapés to serve alongside the eggs.
