This is normally a summer dish eaten together with salad, a nice dish which can be made as part of a starter, or as part of a tapas meal. It is a simple and tasty way to eat light and healthy, with a good source of vitamins as it contains fish and egg.
I normally use tuna fish in olive oil, but you can use tuna fish in brine or tuna fish in water if you prefer, you can also change the type of fish if you like - I have done it with mackerel in tomato sauce and that was lovely too.
There is a possible variation adding a little bit of sieved tomato sauce to the mayonnaise to give it a slightly different taste and slight pink colour. It looks nice when the dish has been made half using the tomato sauce and half just with the mayonnaise.
6 eggs1 tin of tuna fish in olive oilMayonnaiseSieved tomato sauce (optional)
To boil the eggs, you can put them in a pan and then add water to it, put it on the fire and bring to the boil for 15 minutes, or you can use a pin to make a small whole to the narrowest end of the eggs, and place them carefully in the pan when the water has started to boil. Either way, I leave to boil for 15 minutes to make sure they are really well cooked; I don’t like the yolk when it is half cooked.
Once cooked, get rid of the water and add cold water to the pan, when the eggs have cooled off enough peel them, cut them in half long ways, and place in a tray or plate.
With a small thin spoon, remove the yolks from all the eggs place them all in a bowl except for one which you set aside. Break the yolks using the fork and add some mayonnaise, stir to make a kind of smooth paste, (if you want to use tomato sauce, this is the time, add a bit and stir), then fill each of the half eggs with this mixture, but be generous, don’t just fill the space where the egg yolk was!
Use the yolk that you had reserved to grate over the eggs. You can also chop some parsley and sprinkle over it.