Tuna-stuffed eggs

Tuna-stuffed eggs

Huevos rellenos de atun

By
From
Spanish Made Simple
Serves
4 as a tapa

Back in my country, we love to have our birthday parties at home and you will find these finger foods at all these family celebrations.

Ingredients

Quantity Ingredient
4 eggs
2 teaspoons tomato ketchup
1 drop tabasco sauce
2 drops worcestershire sauce
A pinch salt
1 x 160g tin tuna, In brine or oil, drained and shredded

For the mayonnaise - serves 8

Quantity Ingredient
1 egg
1/2 lemon, juiced
1 teaspoon salt
200ml mild olive oil

Method

  1. Place the eggs in boiling water and cook for exactly 6 minutes, then run under cold water. Peel the eggs and halve them. Remove the yolks, mush them with a fork and set aside both parts of the eggs.
  2. For the mayonnaise, take a glass jar wide enough to fit a hand blender and pour all the ingredients into it. Let them sit for 1 minute. Now put the hand blender in the bottom of the jar and blend – the egg and lemon juice will emulsify first. Slowly lift the hand blender up through the ingredients for about 30 seconds – the oil will emulsify at this stage and your mayonnaise will not split. This is exactly how mayonnaise is made in Spain!
  3. Mix together 2 tablespoons of the mayonnaise, the ketchup, Tabasco, Worcestershire sauce and salt. Add the shredded tuna, give it a good stir and then add the yolks and mix again.
  4. Use a teaspoon to fill the empty boiled egg white halves with the tuna mixture and serve.
Tags:
Spanish
simple
weekday
tapas
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