Cook the Book: Tuna-Stuffed Hard-Boiled Eggs

Name: Cook the Book: Tuna-Stuffed Hard-Boiled Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 198 grams canned tuna, drained and flaked; 8 eggs; 4 Tbsps thick mayonnaise, plus extra to garnish; 8 olives, pitted and finely chopped; 1 onion, finely chopped; 4 bottled or canned red bell peppers, drained and finely chopped; 6 servings Salt

You can never have too many main course recipes, so give Cook the Book: Tuna-Stuffed Hard-Boiled Eggs a try. One portion of this dish contains around 18g of protein, 16g of fat, and a total of 253 calories. This gluten free, dairy free, whole 30, and pescatarian recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, olives, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the mayonnaise you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert.

Instructions

To hard boil the eggs, pour enough water to cover them into a large pan, add 1 tablespoon salt and bring to a boil.

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Water

Egg

Salt

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Frying Pan

Add the eggs carefully and stir gently with a wooden spoon so that when they set the yolks will be in the center. Cook medium sized eggs for 12 minutes. (

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Egg Yolk

Egg

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Wooden Spoon

Add 1 minute for bigger eggs and subtract 1 minute for smaller eggs.)

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Egg

Drain off the hot water, fill the pan with cold water and leave the eggs until required.

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Water

Egg

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Frying Pan

Mix the tuna and onion together, then stir in the bell peppers, olives and enough mayonnaise to bind together. Season with salt and stir again.

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Bell Pepper

Mayonnaise

Olives

Onion

Salt

Tuna

Shell and halve the eggs lengthwise, then scoop out the yolks with a teaspoon, without piercing the whites.

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Egg Yolk

Egg

Cut a thin slice off the base of each egg white half so it stays upright. Finely chop the yolks and set aside.

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Egg Whites

Egg Yolk

Base

Using a teaspoon, fill the egg whites with the tuna mixture, and garnish around the eggs with extra mayonnaise.

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Egg Whites

Mayonnaise

Egg

Tuna

Sprinkle the egg yolks over the eggs and chill in the refrigerator until ready to serve.

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Egg Yolk

Egg

Equipment

Frying Pan

Wooden Spoon

Ingredients

Servings:

198grams

canned tuna, drained and flaked 8

eggs 4Tbsps

thick mayonnaise, plus extra to garnish 8

olives, pitted and finely chopped 1

onion, finely chopped 4

bottled or canned red bell peppers, drained and finely chopped 6servings

Salt

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Anthem Estate Merlot Mt. Veeder Napa Valley Wine with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.