Tuna-Stuffed Eggs with boquerones

Name: Tuna-Stuffed Eggs with boquerones
Yield: Makes 12 stuffed eggs
Cuisine: Spanish
Ingredients: 1 tablespoon fresh lemon juice; 2 tablespoons drained and chopped small capers; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 12 boquerones, homemade or store-bought; 12 boquerones, homemade or store-bought; 12 boquerones, homemade or store-bought; 2 tablespoons finely chopped fresh flat-leaf parsley and/or mint; 2 tablespoons finely chopped fresh flat-leaf parsley and/or mint; ¼ teaspoon pimentón (Spanish smoked paprika); ¼ teaspoon pimentón (Spanish smoked paprika); 2 tablespoons mayonnaise; ½ cup (80 g) imported oil-packed tuna, drained and finely flaked; 6 large hard-boiled eggs, peeled and halved lengthwise

Preparation info

Makes
12
stuffed eggs

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The key to this dish is using oil-packed tuna from Spain or Italy. This top-quality tuna is mixed with the mashed eggs yolks along with capers and mayonnaise, which gives the stuffing maximum flavor. The white anchovy on top of each stuffed egg brings these appetizers to a new level.

Ingredients

6 large hard-boiled eggs, peeled and halved lengthwise
½ cup (80 g) imported oil-packed tuna, drained and finely f

Americas
Europe
United States
Spain
Italy
Starter
Fish course
Pescatarian
California
Gluten-free
Mediterranean

Method

Put the egg yolks in a medium bowl and mash with a fork. Add the tuna, mayonnaise, lemon juice, and capers and stir to mix thoroughly. Season to taste with salt and pepper.

Spoon the yolk mixture into the egg whites, mounding it to fill. Arrange an anchovy on top of each egg and sprinkle with parsley and pimentón.