Recipe Tuna eggs by of 19-07-2007 [Updated on 28-08-2018]
The tuna eggs are a fresh and tasty appetizer. Today I was a bit nervous and when it happens to me, putting myself in the kitchen to mess around makes me relax. So I went through my recipe books in search of inspiration and I found this recipe for tuna eggs: simple and fast, ideal to let me release the accumulated tension! The sauce obtained for the filling is really delicious and my love also enjoyed it very much;)
How to make tuna eggs
Put the eggs with the shell in a saucepan with cold water and from the moment of boiling cook for 7 minutes. Then put them under cold water to stop cooking and peel them.
Cut the eggs in half lengthwise.
Gently remove the egg yolks and put them aside in a bowl.
Add the drained tuna to the yolks, 1 tablespoon of mayonnaise, salt, pepper, a splash of lemon and a little parsley.
Mix everything well to form a creamy mixture.
Pour the cream into a pastry bag and fill the egg cavity with the tuna sauce (if you don't have a dessert syringe, a teaspoon is fine).
Put the tuna eggs in the fridge for at least 1 hour.
Arrange the tuna eggs on a serving dish and garnish to taste (I have placed the tuna eggs on a cutting board with a bruschetta with pesto base).