Stuffed Eggs with Tuna and Mascarpone

Bring a pot of water to a gentle boil, ensuring that the water temperature is moderate to prevent the eggs from cracking. When the water starts to boil, gently lower the eggs into the water, one at a time, allowing them to settle at the bottom of the pot. Set a timer for 8 minutes, during which the eggs will cook perfectly, having a soft and creamy yolk. Once the time is up, remove the eggs from the water and carefully transfer them to a bowl of very cold water. This step is essential to stop the cooking process and make peeling easier. Once the eggs are cooled, gently peel them and cut them in half lengthwise.

Carefully separate the yolks from the whites, ensuring that the whites remain intact. In a small blender, add the creamy mascarpone, spicy mustard, finely chopped green onion, yolks, and blend until you achieve a smooth and homogeneous paste. This mixture will add a rich flavor and a velvety texture. Transfer the paste to a bowl, add quality olive oil, and then the drained and flaked tuna. Mix the ingredients well, ensuring the tuna is evenly incorporated, then season to taste with salt and pepper.

Fill the egg whites with this delicious cream, either with a teaspoon or using piping bags or molds for a more elegant appearance. If desired, you can sprinkle cayenne pepper on top for an extra kick and a little olive oil for a glossy look and a more intense flavor. Serve this appetizer alongside lime wedges, which will add a note of freshness, and optionally with your favorite salad for a crunchy contrast. Personally, I served it with a warm roll, but it’s also delicious with toasted bread, which perfectly complements this combination of flavors. This recipe is not only tasty but also visually appealing, making it perfect for impressing guests at any festive meal.

 Ingredients: 5 organic eggs at room temperature, 1 teaspoon Dijon mustard, 50 g mascarpone, 45 ml extra virgin olive oil, the white part of a green onion, 60 g tuna chunks in its own juice, salt and freshly ground black pepper, cayenne chili (optional), 2 pieces of lime.

 Tags:  eggs onion oil olives gluten-free recipes pasta recipes