Tuna and olive stuffed eggs
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 7 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Appetiser · Starter
Appetiser · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 6 medium eggs, without shells 300 g
- Tuna tinned, drained weight 150 g
- Stuffed olives 100 g
- Mayonnaise 60 g in filling and 60 g for topping 120 g
- Lettuce 100 g
- Chives chopped 5 g
- Salt adjust to taste 1 g
Utensilios para esta receta Utensilio recomendado
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Set de 4 Cuencos de Mezcla
Cuatro tamaños, máxima resistencia y todo el orden que necesitas para cocinar.
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Method
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Boil the eggs for 10 minutes, cool immediately, peel and halve lengthways. Remove the yolks and reserve one for finishing.
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Wash and dry the lettuce and arrange it as a stable base on a chilled platter.
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Drain the tuna and chop the stuffed olives. Mash five yolks and mix with the tuna, olives, 60 g mayonnaise and salt.
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Generously fill the twelve egg-white halves and arrange on the lettuce. Cover and chill until serving.
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Finish each half with the remaining 60 g mayonnaise, grated reserved yolk and chives.
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