Today I’m going to present the recipe for eggs stuffed with tuna and tomato.
They are economical appetizers, are prepared in a short time, and are satiable. I’m sure both the family and the guests would love them.
- 1 can of light tuna (80 g)
- 1 ripe pear tomato
- 10 ml extra virgin olive oil
- Salt, oregano, sweet paprika
How to prepare
First, pour water in a casserole with a spoonful of salt and 3 spoonfuls of vinegar, and then the eggs previously washed. They are cooked during 7-8 minutes to moderate fire from when they begin to boil. Once the cooking is finished, remove the eggs in a container with cold water, so that once they have cooled down the shell can be removed. Cut them in half and remove the yolks.
Put them in a glass bowl and with the help of a fork crush them well until there are no lumps left.
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Then peel the tomato, grate it, pour the oil in a small pan and when it is hot add the tomato. Fry it over low heat until the water evaporates and it remains as a sauce. Add a pinch of salt, sweet paprika, and oregano. Once the fried tomato is ready, it is left to cool down. Crush the yolks with the help of a fork, then add the fried tomato and the drained tuna. You can also crush them a little with the mixer to obtain a fine paste.
You can start filling the whites of the eggs with the help of a spoon or with a piping bag. Once they are filled, they are decorated with mayonnaise (homemade) and some pieces of roasted bell pepper, olives or parsley.
Whenever we make stuffed eggs we have plenty of filling, and then you can take advantage of it to spread some toasted rolls.
Stuffed eggs should be kept in the refrigerator covered with transparent film until serving time.
I hope you like this kind of appetizer, and that you prepare it too.
Translated and adapted by Limepedia staff.