Easy

Tuna and olive stuffed eggs

Name: Tuna and olive stuffed eggs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings
Cuisine: Spanish, Home-style
Ingredients: 300 g Egg (6 medium eggs, without shells); 150 g Tuna (tinned, drained weight); 100 g Stuffed olives; 120 g Mayonnaise (60 g in filling and 60 g for topping); 100 g Lettuce; 5 g Chives (chopped); 1 g Salt (adjust to taste)

Total time35 min Preparation and possible waiting 25 min · Cooking 10 min

Preparation and possible waiting: 25 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Egg: Ingredient to check: Egg, Mayonnaise. Fish: Ingredient to check: Tuna. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Chilled eggs filled with tuna, olives, yolk and mayonnaise, served on lettuce leaves.

Jump to steps

25 minpreparation and possible waiting

10 mincooking

6servings

1.605 kcalwhole recipe

267 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 25 min · Cooking 10 min

Preparation and possible waiting: 25 min · Cooking: 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Appetiser 30 to 60 minutes Spanish

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserDinner

Preparation

Boiling

Appliances

SaucepanKitchen knife

Cuisine

SpanishHome-style

Season

All year round

Occasion

For sharingMake ahead

Nutrition

Low carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

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

0 selected ingredients

Let’s get cooking

Method

Boil the eggs for 10 minutes, cool immediately, peel and halve lengthways. Remove the yolks and reserve one for finishing.
Wash and dry the lettuce and arrange it as a stable base on a chilled platter.
Drain the tuna and chop the stuffed olives. Mash five yolks and mix with the tuna, olives, 60 g mayonnaise and salt.
Generously fill the twelve egg-white halves and arrange on the lettuce. Cover and chill until serving.
Divide the remaining 60 g mayonnaise among the twelve halves, about 5 g each. Finish with the grated reserved yolk and chives.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.