Eggs stuffed with tuna
1 serving
15 minutes
Tuna-stuffed eggs are a simple yet elegant appetizer from European cuisine. This dish combines the softness of boiled eggs with the rich flavor of tuna, complemented by crunchy pieces of red onion and the aroma of black pepper. Historically, stuffed eggs have been popular in many countries, becoming a favorite part of buffets and festive tables. Their ease of preparation and versatility make them an ideal snack for any occasion. Sesame seeds add a spicy note, while herbs provide freshness. These eggs can be served as a standalone dish or paired with light salads, turning them into a harmonious gastronomic ensemble.
1
Boil the eggs hard.
- Chicken egg: 2 pieces
2
Put the tuna in a bowl, draining all the oil from it first.
- Canned tuna in oil: 1 jar
3
Season the tuna with pepper.
- Ground black pepper: to taste
4
Peel the onion.
- Red onion: 1 head
5
Chop the onion. Don't chop it too finely.
6
Transfer the onion to the tuna.
- Red onion: 1 head
7
Mix the ingredients well.
8
Peel the eggs.
9
Cut in half.
10
Scoop out the yolk with a spoon.
11
Add salt to the egg white.
- Salt: to taste
12
Use a spoon to place tuna in the halves of the eggs.
- Canned tuna in oil: 1 jar
13
Sprinkle the eggs with sesame.
- White sesame seeds: pinch
14
Season lightly with pepper. Best served with herbs.
- Ground black pepper: to taste