Eggs stuffed with tuna
Instructions
Boil the eggs in cold water salt them and calculating 10 minutes since the beginning of the boil.
Let cool, Peel and cut in half the length.
Collect the yolks in a bowl and break them with a fork, reducing them to cream.
Add the drained tuna and fragmented and knock it with eggs to form a homogeneous mixture.
Add the chopped parsley all capers coarsely shredded (minus 8 which will be used for decoration) the oil and the lemon juice.
Worked well, taste and adjust salt and lemon if necessary.
Filled with this stuffing means egg shells and decorated with a sprig of mayonnaise on which adagerete a caper.
Served cold on a bed of ripe tomatoes by decorating with sprigs of parsley.
Ingredients and dosing for 4 persons
- 8 eggs
- 80 g of tuna in olive oil
- 1 tablespoon of capers in brine
- 1 tablespoon of chopped parsley
- 1/2 lemon
- 2 tablespoons of mayonnaise
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper