Eggs stuffed with tuna and olives in alioli sauce

Stuffed eggs always tend to be a safe bet. A recipe that is easy to prepare and which everyone likes. Isn’t it lovely to just pick them up and enjoy a delicious mouthful? After seeing what Adela has sent us, we’re more than ready to eat a good few mouthfuls.

Don’t miss her recipe! We know that you’re going to love her stuffed eggs, and you’ll probably want to see what other delicacies emerge from her kitchen, so we invite you to check out her blog. Bon appétit!

Ingredients:

  • 4 eggs
  • 1 jar of tuna in olive oil
  • 1 bag of Andalusia-style olives.
  • Ready-made alioli sauce
  • Chopped parsley
  • Fresh assorted salad leaves

Preparation:

  1. Cook the eggs in boiling water for some ten minutes (Adela tells us that she uses her programmable kitchen machine Fussioncookwith the “pasta” menu, and they come out perfect)..
  2. Let them cool and remove the shells under the tap.
  3. When they are completely cooled, cut the eggs in half and remove the yolk.
  4. Crumble the yolks slightly and place them in a bowl.
  5. Add a jar of drained tuna, the chopped olives (set 8 of them aside to decorate later) and a few spoonfuls of alioli sauce. Mix well.
  6. On a tray, make a bed of lettuce.
  7. Place the eggs on the salad and fill them with the mixture from the bowl.
  8. Sprinkle with some chopped parsley.
  9. Put an olive on each half.
  10. Leave in the fridge until it is time to serve.

Spectacular, thanks Adela!

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