Stuffed eggs with tuna

Stuffed eggs with tuna – A classic delight for any occasion

Stuffed eggs with tuna are a delicious dish that is easy to prepare, always adding a touch of elegance to your table. These small snacks are ideal for a quick breakfast, a healthy snack, or for various festivities, such as holiday meals. So, let’s venture into preparing this recipe, enjoy each step, and let ourselves be inspired by the delightful flavors.

Total preparation time: 30 minutes
Boiling time: 10 minutes
Number of servings: 6 stuffed eggs

Ingredients:
- 3 large eggs
- 1 can of tuna (approximately 200g)
- 2 tablespoons of fresh parsley, finely chopped
- 2 tablespoons of lemon juice
- Salt, to taste
- 6 olives for decoration (optional)
- Chopped capers (optional, for extra flavor)

Recipe history:
Stuffed eggs with tuna have roots in popular culinary traditions, appreciated for their versatility and ease of preparation. This appetizer can be found in many cultures, adapting to local preferences with various added ingredients. It is a recipe that brings family and friends together around the table, perfect for serving at festive events, as well as on ordinary days.

Step by Step:
1. Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce the heat and let them simmer for 10 minutes. This timing is ideal for achieving a firm yolk, but not dry.

2. Cool the eggs: Once boiled, transfer the eggs to cold water. This simple trick helps with easier peeling, preventing the egg white from cracking and giving them a perfect appearance.

3. Peel the eggs: Once the eggs have completely cooled, carefully peel them. Cut them in half lengthwise and gently remove the yolks.

4. Prepare the filling: In a bowl, combine the yolks with the drained tuna (make sure the tuna is well-drained to avoid excess moisture). Add the chopped parsley, lemon juice, and salt to taste. Use a fork to mix until you achieve a smooth mixture. If desired, you can add chopped capers for extra flavor.

5. Fill the egg whites: Using a spoon or a piping bag, fill each half of the egg white with the tuna mixture. If you like, you can garnish them with olives or a bit of fresh parsley on top.

6. Serving: Stuffed eggs with tuna can be served immediately or refrigerated to be enjoyed later. They pair perfectly with a fresh green salad or a slice of toasted bread.

Helpful tips:
- Use fresh eggs for the best results, and to check the freshness of the eggs, perform the water test: if the egg sinks, it is fresh; if it floats, you should discard it.
- For an even more intense flavor, add a few drops of Worcestershire sauce to the filling.
- A simple appetizer recipe can be accompanied by a glass of white wine or prosecco, which will perfectly complement the flavors.

Nutritional information (per serving):
- Calories: 120 kcal
- Protein: 10g
- Fat: 7g
- Carbohydrates: 2g
- Fiber: 0.5g

Frequently asked questions:
1. Can I use tuna in oil or water?
- Both options are excellent, but tuna in water is lighter and lower in calories. Choose the one you prefer.

2. How can I store the stuffed eggs?
- Stuffed eggs with tuna can be stored in the refrigerator, covered with plastic wrap, for up to 2 days.

3. Can I replace tuna with another fish?
- Absolutely! You can use sardines or salmon to create a different version of the recipe.

Possible variations:
- Replace parsley with fresh dill for a more intense flavor.
- Add roasted bell peppers for a splash of color and sweetness.
- Experiment with different types of cheese to achieve a creamier texture.

Stuffed eggs with tuna are more than just a simple appetizer; they are an expression of hospitality and a love for good food. So let’s smile like they do, savoring every bite! Enjoy!