Eggs stuffed with tuna, cheese or fish paste have long been regulars not only at the festive table, but also everyday, because they are cooked in a matter of minutes (not including boiling eggs), but are, in fact, a complete meal, especially if served with lots of greens or raw vegetables. Almost every woman at least once in her life cooked this dish according to a traditional recipe, but you can move away from the usual and try to cook some more savory options.
Basic recipe
Eggs stuffed with tuna are prepared in an elementary way: boiled chicken eggs (10 pieces) are cleaned, carefully cut into halves along and the yolk is taken out in a separate plate.
Next, mix a can of canned tuna with yolks and a couple of spoons of mayonnaise in a puree of uniform consistency, using a fork or a blender (if you are preparing a large amount). Then we stuff the half of the eggs with the resulting mass using a teaspoon or pastry bag. The top of the testicles can be sprinkled with finely chopped green onions or dill.
Filling Options
Based on the standard recipe for eggs stuffed with canned tuna, you can come up with a variety of fillings, sometimes using the most unusual combinations of products, resulting in a culinary masterpiece with an original taste. Here are some examples of minced meat:
- Mix tuna with yolks and mayonnaise, add two or three tablespoons of shrimp paste and mix until uniform. Such a filling easily takes the most bizarre forms with the help of a confectionery syringe.
- Eggs stuffed with tuna in Spanish: take 1-2 tbsp for one can of canned food tablespoons of soft cheese and boiled egg yolks, one pickled cucumber, cut into very small pieces, also chop half of the pickled bell pepper and add a spoonful of mayonnaise to the mass. Stir and stuff the halves of the eggs, decorating the top with olive.
- Grind a bunch of leafy vegetables (spinach, parsley, arugula) in a blender until mashed and mix with egg yolks, add one tablespoon of mayonnaise. You get a nice green mass, which we lay out in the prepared halves of the eggs. Put a piece of tuna and half a cherry tomato on top.
- Mix canned tuna with yolks and mayonnaise, add two tbsp. tablespoons of pollock or capelin caviar. We stuff the eggs with the mixture, and sprinkle on top with finely chopped feathers of green onions and vertically place one shrimp between them. So do with all the halves of the eggs. Such a “marine” version of stuffing will appeal to all lovers of hearty snacks.
Stuffed quail eggs
Tuna as a filling can be used not only for chicken eggs, you can make a delicious buffet snack from smaller, quail. For cooking you need:
- Boil 15 quail eggs to a steep state. On average, it takes five minutes, no more. Cut them not along, as usual, but across and carefully remove the yolk from them without damaging the protein coat.
- Grind one can of tuna (80 grams) with a fork and mix with butter from the same can and quail yolks, try to mix the mass well, because the more pasty the mixture, the easier it will fill the eggs.
- Stuff the egg halves with minced meat.
- On a buffet skewer, chop a half-rolled small piece of fresh salad or arugula, then put the two halves of the egg together, forming a whole, but with a “belt” from the filling along the joint of the joint and also put on the skewer. Cut the gherkins (small pickled cucumbers) into circles and put a circle of cucumber on each skewer after the egg.
This appetizer looks very impressive on the festive table and cooks much easier than it seems.
What can replace tuna?
Stuffed eggs can be prepared not only from this type of canned fish: you can use more budget options from saury or sprats. Also, some chefs completely replace canned fish fillet with mashed salted herring, smoked horse mackerel or salmon and even cod liver, using a blender as a chopper.
How to make a dish beautifully?
Of course, the aesthetics of the dish are just as important as its taste and health benefits, and the eggs stuffed with tuna are no exception: the photo perfectly shows all the splendor of the cook’s creative idea.
Naturally, such a dish will definitely want to try. To fill the halves of the eggs, it is most convenient to use a pastry bag (or syringe) with a curly nozzle, with which you can plant a beautifully shaped rosette and decorate them with small twigs of fresh herbs, olives, pieces of fresh vegetables (cucumbers, peppers, tomatoes) or sprinkle with red caviar.
Salad leaves are often used as a complement as a base: they are laid out on a dish, and stuffed eggs are already placed on top of them. You can also use more laborious methods of decorating: make bees from olives and olives, alternating colors and pricking them on a skewer for snacks, cut carrot, cucumber flowers with a curly knife or lay a flower on each egg with eggs and green onion slices.