Usually, we eat tuna simply, with a little butter, onion and lemon. And with a little toast… mmm… it's really good! But even this version of eggs stuffed with tuna is not to be discarded. :))
A delicious version of the classic stuffed eggs , perfect for a snack or for a plate with appetizers.
1 preserves tuna in its own juice
1/2 teaspoon mustard
1 sprig of green onion
a few strands of green dill
salt and pepper
Boil eggs in salted water and 1 teaspoon of vinegar for 15 minutes. Keep in cold water for a few minutes, then peel. With a sharp knife, cut in half.
The tuna is finely chopped with a fork, as well as the egg yolks, then we mix them.
I only used 4 yolks, you can use as many as you want.
Add finely chopped green onions, chopped dill, mustard and lemon juice.
You can use more lemon juice if you like it more sour. Or you can put a pickle.
Salt and pepper to taste, then add a little olive oil until the composition begins to bind and becomes homogeneous.
With this composition we fill the halves with egg whites.