Eggs stuffed with tuna, cheese curd or fish paste have long become regulars not only on the holiday table, but also on the everyday table, because they are prepared in a matter of minutes (not counting boiling the eggs), and are, in fact, a complete meal, especially if served with plenty of greens or raw vegetables. Almost every woman has prepared this dish at least once in her life according to a traditional recipe, but you can move away from the usual and try to prepare a few more piquant versions.
Basic recipe
Eggs stuffed with tuna are prepared simply: boiled chicken eggs (10 pieces) until hard, peel them, carefully cut them into halves lengthwise and remove the yolk into a separate plate.
Next, mix a can of canned tuna with yolks and a couple of spoons of mayonnaise into a puree of uniform consistency, using a fork or a blender (if preparing a large quantity). Next, stuff the egg halves with the resulting mixture using a teaspoon or pastry bag. The top of the eggs can be sprinkled with finely chopped green onions or dill.
Sandwiches with tuna, egg and cheese on the holiday table
Cute and delicious tuna sandwiches will be one of the first to fly off the holiday table. Prepare this wonderful appetizer and your guests will be very pleased.
Ingredients (for 8 sandwiches):
- 1 can - canned tuna
- 100 g - cream cheese or hard varieties
- 2 pcs. - boiled eggs
- 0.5 bunch - green onions
- 8-10 slices - white loaf
- salt, pepper - to taste
- garlic - optional
How to cook:
- Cut the loaf into slices and fry the pieces on both sides until light golden brown.
- Rub the pieces of bread with garlic on both sides.
If you don't like garlic, you can skip this option.
- Place the fish in a bowl and mash the tuna pulp with a fork. Grate the eggs and add to the tuna. Put cream cheese and chopped herbs there.
If you have hard cheese, you can grate it on a fine grater.
- Mix all components into a homogeneous mass. Taste, you may want to add a little salt or pepper.
- Spread the prepared mixture onto toasted slices of white bread.
- Just before serving, decorate the sandwiches with olives and sprinkle with green leaves.
Filling options
Based on the standard recipe for eggs stuffed with canned tuna, you can come up with a lot of different fillings, sometimes using the most unusual combinations of products, resulting in a culinary masterpiece with an original taste. Here are some examples of minced meat:
- Mix tuna with yolks and mayonnaise, add two or three tablespoons of shrimp paste and mix until smooth. This filling easily takes the most bizarre shapes with the help of a pastry syringe.
- Eggs stuffed with tuna in Spanish: take 1-2 tbsp for one can of canned food. tablespoons of soft cheese and yolks from boiled eggs, one pickled cucumber, cut into very small pieces, also chop half of the pickled bell pepper and add a spoonful of mayonnaise to the mixture. Stir and stuff the egg halves, garnishing the top with an olive.
- Grind a bunch of leafy vegetables (spinach, parsley, arugula) in a blender to puree and mix with egg yolks, add one spoon of mayonnaise. You will get a nice green mass, which we place in the prepared egg halves. Place a piece of tuna and half a cherry tomato on top.
- Mix canned tuna with yolks and mayonnaise, add two tbsp. spoons of pollock or capelin caviar. Stuff the eggs with the resulting mixture, sprinkle thickly with finely chopped green onions on top and place one shrimp vertically between them. We do this with all the egg halves. This “sea” version of stuffing will appeal to all lovers of hearty snacks.
Eggs stuffed with tuna and cucumber
The New Year and Christmas table should not be modest and ascetic, I think. Therefore, every year I plan the menu in advance so that there is enough of everything: salads and main courses.
And I definitely think about appetizers: after all, they should be combined with the rest of the dishes, complement them, without taking attention to themselves, but only preparing, setting the guests up for a hearty and tasty feast.
One of my favorite snacks is deviled eggs. They are good because the filling can be very varied: meat, vegetable, mushroom, and, of course, fish, so there is always something to choose from. By the way, have you tried eggs stuffed with tuna?
It turns out very tasty and unusual. Perhaps I'll make them for this New Year. Maybe you too?
Ingredients:
- For 2 servings:
- 2 eggs;
- 80-100 g canned tuna;
- 1 small fresh cucumber;
- 1 tsp mayonnaise.
Preparation:
Boil the eggs hard.
Cool and carefully peel. Cut the eggs in half.
Wash the cucumber and cut into small cubes.
Combine canned tuna and cucumber in a separate container.
Add mayonnaise and mix. Be sure to try the filling - you must know what you will stuff the eggs with.
Remove the yolks from the whites.
Carefully spread the filling into the egg white halves.
Three yolks onto a fine grater.
And sprinkle the yolks on the stuffed eggs, trying to ensure that they cover the entire surface of the filling.
That's all, our appetizer is ready. Place the eggs on a plate, garnish with herbs and serve.
Bon appetit!
Tips and tricks:
It is best to use homemade eggs - for baking, for salads, and for stuffing, of course. The thing is that the yolk in farm eggs is much more beautiful and brighter than its counterpart from store-bought eggs. Therefore, dishes made from homemade eggs always turn out more appetizing. So keep this in mind when deciding where to buy your eggs.
Tuna is a very affordable canned product; you can find it on the shelves of even the smallest shops. Usually they are on sale in two types - whole piece or cut into small pieces (especially for salads). Which canned tuna you choose does not matter. A large piece of tuna can be easily broken into small pieces using a fork. This time I used canned tuna in pieces, so I immediately mixed it with cucumbers for the filling - there was no need to break it up.
There is one more important point regarding canned tuna. It can be sold either in juice itself or in oil. Again, this does not greatly affect the taste, but the fat content does. So if you buy tuna in oil to stuff eggs, you may not need mayonnaise for the filling.
You can not use the yolks for decoration, but add them to the filling - it will also be very tasty, but not so festive.
Be sure to taste the cucumber before slicing: its skin may be bitter. In this case, it must be cut off first.
Stuffed quail eggs
Tuna as a filling can be used not only for chicken eggs; you can make an exquisite buffet appetizer from smaller quail eggs. To prepare you need:
- Boil 15 quail eggs until hard. On average, this takes five minutes, no more. Cut them not lengthwise, as usual, but crosswise and carefully remove the yolk from them without damaging the white shell.
- Chop one can of tuna (80 grams) with a fork and mix with oil from the same can and quail yolks, try to mix the mass well, because the more pasty the mixture is, the easier it will be to fill the eggs with it.
- Fill the egg halves with minced meat.
- On a buffet skewer, prick a small piece of fresh lettuce or arugula folded in half, then put the two halves of the egg together, forming a whole, but with a “belt” of filling along the seam of the joint and also put it on the skewer. Cut gherkins (small pickled cucumbers) into circles and place a cucumber circle on each skewer after the egg.
This appetizer looks very impressive on the holiday table and is much easier to prepare than it seems.
With rice
Time spent on cooking is 40 minutes.
Nutritional value – 72 kcal, of which: proteins – 10 g, fats – 1.5 g, carbohydrates – 4 g.
Number of servings – 2.
This appetizer is convenient to serve in a regular salad bowl or as a filling for stuffed buns, which are convenient to take with you on a picnic or walk.
You will need:
- 1 can of tuna;
- white rice – 150 gr.;
- chicken eggs – 4 pcs.;
- greens, black pepper, salt - to taste;
- mayonnaise or sour cream - for dressing.
Boil the rice and eggs until fully cooked, open the can of tuna, and drain the juice if necessary. Chop with a fork and chop the greens. In one salad bowl, mix all the resulting ingredients, add salt and black pepper if desired. Season everything with mayonnaise or low-fat sour cream.
This dish turns out to be satisfying and can easily replace a full meal. Bon appetit!
How to decorate a dish beautifully?
Of course, the aesthetics of a dish are as important as its taste and benefits for the body, and eggs stuffed with tuna are no exception: the photo perfectly shows the splendor of the chef’s creative idea.
Naturally, you will definitely want to try such a dish. To fill the egg halves, it is most convenient to use a pastry bag (or syringe) with a shaped nozzle, with which you can pipe beautifully shaped rosettes and decorate them with small sprigs of fresh herbs, olives, pieces of fresh vegetables (cucumbers, peppers, tomatoes) or sprinkle with red caviar.
As an addition, lettuce leaves are often used as a base: they are laid out on a dish, and stuffed eggs are already placed on top of them. You can also use more labor-intensive methods of decoration: make bees from sliced olives, alternating colors and pricking them on a skewer for appetizers, cut flowers from carrots and cucumbers using a figured knife, or place a flower on each egg with eggs and pieces of green onions.
With corn
Time spent on cooking is 20 minutes.
Nutritional value – 104 kcal, of which: proteins – 7.2 g, fats – 3.3 g, carbohydrates – 10 g.
Number of servings – 2.
For preparation you will need:
- canned tuna – 1 can;
- sweet corn - 1 can;
- bell pepper – 1 pc.;
- cucumber – 1 pc.;
- greens – 1 bunch;
- olive oil and lemon juice for dressing.
Drain the liquid or oil from the tuna and mash with a fork.
Cut the cucumber and bell pepper into thin strips. Chop your favorite herbs and mix all ingredients. Add corn. If desired, the salad can be salted and peppered. The final touch is a lemon and olive oil dressing. This salad is easy to prepare. All you have to do is remove the ingredients from the jars, chop the vegetables, and you're done. This snack can be served even to those who adhere to the principles of proper nutrition or are simply watching their figure. The combination of fish and vegetables is perfectly absorbed in the body and there is no need to worry that something may be deposited on the waist.
Tuna tartlets recipe
Ingredients:
- 5–7 shortbread tartlets;
- 50 grams of canned tuna;
- 2 eggs;
- 100 grams of soft processed cheese;
- 20 grams of mayonnaise;
- 50 grams of seaweed caviar;
- a small bunch of dill;
- a pinch of salt and pepper.
Cooking method:
- Prepare a spacious container in which you will mix the filling, place soft processed cheese there.
- The day before, boil the eggs hard, first place them in cold water to cool, then peel them.
- Grind the eggs using a metal grater with a fine nozzle. Set one yolk aside; you will need it to decorate the appetizer.
- Add the crumbled eggs to the cheese and stir. To make the mixture softer, add a small amount of mayonnaise.
- Remove the canned tuna from the can, drain the excess oil, and place it in a bowl with the contents.
- Rinse the dill under running cool water, blot the drops with a towel, finely chop and add to the filling.
- To balance the flavor balance, season the mixture with pepper and salt, stir vigorously, completely combining all elements.
- Take shortbread tartlets (you can buy them ready-made or bake them yourself). Fill the baskets with the prepared pate, forming mounds.
- Now the yolk, which was left in advance, will be used, grind it with a grater and sprinkle on the appetizer.
- Finish with the appetizer's most colorful component: seaweed caviar.
- Decorate the tartlets with sprigs of herbs, cool slightly in the refrigerator (15 minutes is enough), and serve.
