The tuna stuffed eggs are a simple and tasty cold dish, ideal as an appetizer or for a quick meal on hot summer days. Preparing them is easy: just hard boil the eggs and fill them with a cream based on canned tuna, enriched with anchovies, capers, and mustard. If you prefer a milder flavor, you can substitute 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 a snack for aperitif), tuna eggs are particularly suitable for summer, offering a fresh and tasty option, also useful for combating the lack of appetite typical of the hot season. Try this recipe and find out how tuna stuffed eggs can become one of your favorite summer dishes!
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4People
- 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 145 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 Hard-Boiled Tuna Eggs
If you are celiac, ensure the mustard or mayonnaise is labeled “gluten-free”.
- 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 in oil (drained weight)
Tools
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Blender
- 1 Teaspoon
How to Prepare Tuna Stuffed Hard-Boiled Eggs
To prepare tuna stuffed eggs, start by boiling the eggs: place the eggs in a small pot 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 run them under cold water to cool, then peel and cut them in half (1).
Remove the yolks with a teaspoon, being careful not to break the whites (2). Put the yolks in a blender along with the drained tuna, anchovies, desalted capers, parsley, mustard, and oil (3).
Add salt and blend for a few minutes until you get a smooth cream (4). Fill the egg whites with this mixture, filling the space left by the yolks and covering almost the entire surface of the eggs (5). Garnish with a bit of chopped parsley.
Place them on a plate or tray, cover with a piece of plastic wrap, and let them flavor in the refrigerator for at least 30 minutes. Serve the tuna stuffed eggs as a cold appetizer or as a main course.
Storage
You can store the tuna stuffed hard-boiled eggs in the refrigerator for one or two days.
FAQ (Frequently Asked Questions)
What can I use instead of capers?
You can replace the capers with green olives in brine or pickled gherkins.
