Eggs stuffed with tuna cook dinner. Eggs stuffed with tuna and fresh cucumber

How to stuff eggs? I made a discovery for myself. A delicious appetizer for canned tuna lovers. These are eggs stuffed with tuna. I cooked eggs stuffed with tuna for the festive table. So everyone tried the dish, and everyone liked it very much. Prepared with a minimum amount of products, quickly and tasty. I have a couple more types of stuffed eggs. In one recipe and served with sauce. The sauce is Georgian national sauce bage. And . Prepare for health!

how to stuff eggs what you need for eggs stuffed with tuna:

Eggs 6 pcs
Canned tuna 1 can
Black pepper
Mayonnaise 1 tbsp

How to cook tuna stuffed eggs:

Hard boil the eggs. Transfer the hot eggs to cold water and let cool. Carefully peel the cooled eggs, trying not to damage the protein. Cut the eggs in half lengthwise. Carefully take out the yolk. Set aside 2 egg yolks and put the remaining 4 in a bowl. Drain the juice from the tuna, add the fish to the eggs, and even add black ground pepper and mayonnaise. We remember everything with a fork and mix until smooth. Spoon the filling into the egg whites with a dessert spoon. And grate 2 reserved yolks on a fine grater from the top. Decorate the dish as you wish. Tuna Stuffed Egg Appetizer is ready. Bon appetit!

New Year's and Christmas table should not be modest and ascetic, I think. Therefore, every year I plan the menu in advance so that everything is enough: both salads and main dishes.

And I definitely think over snacks: after all, they should be combined with other dishes, complement them, without taking attention to themselves, but only preparing, setting up guests for a hearty and tasty feast.

One of my favorite snacks is stuffed eggs. They are good because the filling can be very diverse: meat, vegetable, mushroom, and, of course, fish, so there is always plenty to choose from. By the way, have you tried tuna stuffed eggs?

It turns out very tasty and unusual. Perhaps I'll cook 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.

Cooking:

Boil eggs hard boiled.

Cool and clean thoroughly. We cut the eggs in half.

My cucumber and cut into small cubes.

We combine canned tuna and cucumber in a separate container.

Add mayonnaise and mix. Be sure to try the filling - you must know how you will stuff the eggs.

We take out the yolks from the proteins.

Carefully spread the filling in the halves of the proteins.

Three yolks on a fine grater.

And sprinkle the stuffed eggs with yolks, trying to cover the entire surface of the filling.

That's it, our snack is ready. We put the eggs on a plate, decorate with herbs and serve.

Bon appetit!

It is best to use homemade eggs - for baking, and for salads, and for stuffing, of course. The thing is that the yolk in farm eggs is an order of magnitude more beautiful and brighter than its counterpart from store eggs. Therefore, dishes from homemade eggs are always more appetizing. So keep that in mind when deciding where to buy eggs.

Tuna is a very affordable canned food, you will find them on the shelves of even the smallest shops. Usually on sale they are of two types - a whole piece or cut into small pieces (especially for salads). Which canned tuna you choose doesn't matter. A large piece of tuna is easily broken with a fork into small pieces. This time I used tuna, canned in pieces, so I immediately mixed it with cucumbers for the filling - it did not need to be broken.

For lovers of such a traditional snack as stuffed eggs, I suggest trying a non-standard version of this dish with canned tuna filling. Most often, cod liver is used for stuffing eggs, and it is really very tasty, healthy and familiar to us since Soviet times, when every housewife had a jar of scarce fish liver in stock to please her family and guests at the festive table.

However, times are changing, now you will not surprise anyone with cod liver, and its quality has become noticeably worse. In addition, it is a very fatty and high-calorie product, not suitable for daily use, and in combination with eggs, it’s generally a cholesterol “bomb”. Another thing is tuna, this most valuable low-fat sea fish that you can eat at least every day, bringing only benefits to your health. It is very low-calorie, and therefore completely safe for the figure, and even more than that, it is recommended by all nutritionists for regular use with weight loss, as it can saturate the body for a long time and thus prevent overeating.

Eggs stuffed with canned tuna are prepared very quickly and simply from those products that you can always keep on hand in case of sudden guests or sudden hunger. This dish is perfect as a hearty snack for alcoholic drinks, as well as for a simple family meal on any day. The egg and tuna appetizer prepared according to this recipe has a delicate soft texture, rich spicy fish taste and a very appetizing appearance. Stuffed eggs will certainly appeal to both adults and children, and I'm sure they will find their rightful place in your holiday and everyday menu!

Useful information How to cook eggs stuffed with canned tuna - a recipe for delicious and healthy stuffed eggs with step by step photos

INGREDIENTS:

6 chicken eggs
1 can of canned tuna (180 g)
small bunch of parsley
2 tbsp. l. mayonnaise
salt pepper

COOKING METHOD:

1. In order to cook eggs stuffed with tuna, first hard boil 6 chicken eggs. To do this, lower them into boiling water and cook at a slight boil for 15 minutes, then cool under running cold water.

2. Peel the eggs, carefully cut in half and remove the yolks, being careful not to damage the protein halves that we will stuff. Set aside one yolk for decoration, put the rest in a deep bowl.

3. Rub the egg yolks with a fork until crumbly.

4. Drain the liquid from the canned tuna and chop it with a fork. Any tuna is suitable for this snack - in oil or in its own juice, in a large piece or chopped "for salad". You can also try using other canned fish of your choice.

5. Mix chopped tuna, yolks and finely chopped parsley.

6. Salt the filling quite a bit, pepper to taste and season with mayonnaise. Mix everything thoroughly. Remember that tuna and mayonnaise are already quite salty.

7. Fill the egg white halves generously with the fish stuffing.

Grate the remaining yolk on a fine grater right on top of the stuffed eggs, and the appetizer can be served immediately. Tender spicy eggs with canned tuna are ready!

Calories: Not specified
Cooking time: Not indicated

is a versatile dish. As a rule, they are prepared quite quickly, but they look very presentable. Quite often, stuffed eggs are prepared as a cold appetizer for the festive table. But they are also perfect for family dinners. And this recipe will also appeal to those who love eggs, but are tired of the usual and scrambled eggs for breakfast. You can make the fillings and the base in advance, so in the morning you only need a couple of minutes to stuff the eggs, decorate and serve.

By the way, the filling can be absolutely any, to your taste. I like a very simple option - eggs stuffed with tuna (canned) and fresh cucumber.

Ingredients:
For 1 serving:

- 2 eggs;
- 0.5 cans of canned tuna (170 gr can);
- 1 tbsp. l. mayonnaise;
- 0.5 fresh cucumber, medium in size;
- greens for decoration.

How to cook with a photo step by step

For this recipe (and, by the way, as for all the others where eggs are needed, especially for omelettes and) I try to buy homemade eggs. In fact, there is nothing difficult in finding half an hour of time and running into the market, finding a decent grandmother and buying from her a few dozen, albeit unwashed and without OTC signs, but domestic eggs. Honestly, homemade is tastier than store bought! And what are their yolks! Bright, not even yellow, but orange - little suns! So I strongly advise you not to go to the store and supermarket to buy eggs, but to the market.

We need to hard-boil the eggs before stuffing. We put a pot of water on the fire, put the eggs in it, bring the water to a boil, reduce the heat so that the water “gurgles” slightly. And boil the eggs for ten minutes. Then we cool. Eggs can be boiled the day before - they are perfectly stored and boiled.

Clean the cooled eggs carefully. Precisely carefully - try not to damage the protein when removing the shell, otherwise the stuffed eggs will not look very appetizing. We cut the eggs in half. Along or across the long part - it depends only on your taste. I like it more along - then you get sort of boats.

Carefully separate the yolks from the whites.

We will use the yolks for the filling, and the whites for the base.

Using a fork, mash the yolks to a smooth paste.

Cucumber cut into cubes, as small as possible. I do not advise grating a cucumber - then it will release a lot of juice. Be sure to taste the cucumber before cutting it: it should not be bitter. If, nevertheless, you come across a bitter cucumber, in this case, be sure to cut the peel from it with a knife - it is she who gives bitterness.

Add canned tuna to the yolks. It is sold either in one piece, or already in crushed form. In the first case, you will also need to mash it with a fork, like the yolks. Still canned tuna is either in oil or in its own juice. For stuffed eggs, both this and this are suitable for us. Try not to pour out too much liquid (both juice and oil) when you add the tuna to the yolks.

Add finely chopped cucumber to the yolks and tuna and mix thoroughly with a fork. You should get a homogeneous mass. I had tuna in oil, so the mass turned out as it should without the addition of mayonnaise. And you see for yourself - if necessary, add mayonnaise, so that the filling does not turn out to be dry. Taste the mass and salt if necessary.

Gently stuff the squirrels with the resulting filling, forming “mounds” at the same time. Some stuff eggs so that the filling is flush with the sides of the proteins. The choice of how to stuff eggs with tuna is up to you.