Tuna-stuffed eggs

Tuna-stuffed eggs

Uova tonnate

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
6 large eggs
150g canned tuna in oil, drained and finely chopped
12 salted capers, soaked, drained and finely chopped
1 gherkin, finely sliced, (optional)
Mayonnaise

Method

  1. Put the eggs in a small pan of cold water, bring to the boil and hard-boil for 15 minutes. Drain and leave to cool.
  2. Peel the eggs and cut in half. Remove the yolks, place in a bowl and, with a fork, reduce to a pulp. Mix this with the tuna, capers (reserving some to use as a garnish) and enough mayonnaise to be able to form balls the size of the original yolks. Place these in the holes of the halved egg whites.
  3. Arrange the eggs in bowls, cover with some more mayonnaise and serve topped with the gherkin slices, if using, and reserved caper pieces.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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