Stuffed tuna eggs
Today I come up with more quick, simple, fresh and classic idea for the summer season, it´s just around the corner. Because I think we should all know how to make Stuffed tuna eggs with the necessary steps to get the best results. Let’s see, we all know that this is a very simple dish to prepare and without any mystery. But like all elaboration, there are certain steps that make the final result better or worse.
For example, how many times have you cooked eggs and the yolk is left with a grey edge around it? Unattractive, isn’t it? Or how many times have you peeled a boiled egg and carried part of the egg white in the shell? This ruins the final appearance of the stuffed eggs, since we need it to be whole and intact in order to be able to stuff it…
Nothing that we can’t solve by controlling the cooking times very well and respecting the process of cooling the eggs. The rest is patience and love, because if we have to stuff many eggs will take a while. But I think that always, always, it is worth spending some time to prepare what we are going to enjoy later.
Without a doubt another of the most traditional elaborations of Spanish cuisine or tapas. I believe that there is not a single home in which our mothers or fathers have not prepared them. However, each one in their own way or style, because we already know that these types of recipes do not have a specific process. Knowing the basis, each one carries it out in his own style.
And how do you prepare stuffed eggs? Very easy.
Cut the boiled eggs in half, remove the yolks and mix with tuna and mayonnaise. Then, stuff them with this mixture, garnish to taste and serve. Simple, isn’t it?
I always tell you, but at the risk of being boring, I will repeat it again. When we prepare a recipe as simple as this, we must try to use ingredients of very good quality. This doesn’t mean that when we make a complicated recipe we can use any ingredient, of course the end result will always be better if we use good quality ingredients. But when something is so basic, as is the case with these stuffed eggs, we need the product to speak for itself. Since there are no complicated cooking processes, dressings, garnishes…
In this case the ideal is to use free-range eggs, a good canned tuna and a homemade mayonnaise or store-bought one, but of good quality. With this we will achieve an excellent result without a doubt. In addition, we already know that almost always, less is more.
That it was going to be a Monday without music… You can’t conceive of that.
Today I would like to recommend a group that I discovered a few months ago and that has several songs that I like very much. Very much. I admit that when you see them, their appearance can shock you, and think that you’re not going to like music. Wrong.
We should never judge anything or anyone by the way they dress, comb their hair… Because we will miss many things and, surely, very good. The musical style of these guys seems brutal to me and their lyrics are very well worked, at least in my opinion. Yeah, they use autotune, but I tolerate it pretty well in them. The group is called Cupido and the song I like most about them is “No Sabes Mentir” (link to Youtube). Plus the video’s really cool 😉
Cooking of eggs.
In this simple recipe, the cooking stage of the eggs is where the success of our final result lies. We must achieve a proper cooking to get a yolk curd and yellow. Since we are not looking for a runny yolk, not much curd or on the contrary very dry and with that grey edge. In the post I detail both the process and the appropriate cooking time of the eggs for this preparation.
What’s so good about this recipe besides the obvious? They are very good. Well, it’s one of those recipes that we can prepare beforehand and let us work or solved part of a meal. Whenever possible, we should try to leave part of the work done. In this way, if something or unforeseen comes up, we guarantee that we will eat well and we will not end up eating anything.
More ideas to accompany these eggs, even leaving the homework done beforehand, would be this green gazpacho with nuts, Sunrise pumpkin cream and cherry gazpacho, tirokafteri or this chilled apricot cream with fennel.
Ingredients for 4 serves
- 8 large free range eggs
- 160 g canned tuna in oil
- 4 Tbsp mayonnaise
- pinch of salt
- anchovies, Piquillo peppers and parsley (optional)
Boil the eggs.
- Fill a medium pot with water and place over medium-high heat. Take to a boil.
- Lower the eggs in the pot, carefully, and cook for 10 minutes.
- Remove from the heat, drain and place in a bowl with very cold water.
- Let stand for 15-20 minutes.
Make the filling.
- Once the eggs are cool to the touch, peel them.
- Wash with cold water to remove possible pieces of shell.
- Cut in half lengthwise and remove the boiled yolks. Place them into a bowl.
- Reserve an entire yolk for garnishing later.
- Crush the yolks with a fork and add the tuna, previously drained.
- Add the mayonnaise together with the salt and mix well until a smooth and homogeneous mixture is obtained.
Fill the eggs.
- Using a small spoon or a knife with a rounded tip, fill the egg hole so that it's slightly overfilled and the filling makes a small mound.
- Smooth the surface for a more beautiful finish.
- Repeat the process with the remaining eggs.
- Garnish the surface with anchovies, Piquillo peppers and the crumbled yolk.
- Sprinkle with some chopped parsley, if desired, and serve.
- One of the common problems when boiling eggs is a greyish edge around the yolk. This happens when the cooking time is excessive. To prevent this from happening, follow closely the instructions and the cooking and cooling times specified in the recipe.
- Whenever I peel boiled eggs, I take part of the egg white with the shell… To avoid this problem, you must place the eggs in very cold water after finishing the cooking. Let them cool inside and you will have no problem removing the shell.
- Eggs can be stuffed to your taste, the recipe gives you the most traditional option.
- You can use homemade mayonnaise if you wish, the result will certainly be much tastier. But remember that in this case, you should not keep the stuffed eggs more than 1 day in the fridge.
- A pastry bag can be used too for stuffing the eggs, with a decoration tip to give them a fancier finish. In that case, I recommend you to blend the mixture with a blender for a very smooth and creamy texture. This way will be easier to pipe the filling.
- Eggs can be eaten freshly made or after refrigerating them in an airtight container. They keep well for a couple of days.
These Stuffed tuna eggs are a classic and could even be said to be an "old-fashioned" recipe. Yes, I know. But this is not at odds with the fact that it is one of those recipes that we enjoy and a lot. Or are you going to tell me that when, in a bar, they serve you a vermouth with a tapa like that, do we say no? No way.
After all, these recipes (so traditional), are the most enjoyed when you go out to eat tapas or have a drink with friends, family... And at home too. Because it's true that they love to try and eat new recipes. But they also like me to prepare traditional and classics recipes. And these stuffed eggs, in summer, are another one of the basic ones almost every week.
I wish you a wonderful start to the week!