Deviled Eggs with Tuna (Huevos Rellenos de Atún)
Hard-boiled eggs halved, the yolks mashed into drained tuna and tomato sauce, and the mixture spooned back into the whites with parmesan over the top. Twenty minutes, two servings.
Servings: 2
Calories: 195kcal
Ingredients
- 2 eggs
- 1 can tuna drained
- 85 g tomato sauce tomate frito, or any plain tomato sauce
- Parmesan cheese to garnish
- Salt and pepper
Instructions
- Bring a pot of water to the boil, lower in the eggs and cook them for 10 minutes.
- Take them off the heat and put them straight into cold water.
- Meanwhile, drain the tin of tuna and flake it in a bowl with a fork.
- Add the tomato sauce and a little salt and mix.
- Once the eggs are cold, peel them and cut them in half lengthways with a sharp knife, then lift the yolks out of the whites carefully so the whites stay whole.
- Mash the yolks with a fork and stir them into the tuna and tomato mixture.
- Add a little pepper and check the salt.
- Spoon the mixture back into the hollows where the yolks were, mounding it slightly.
- Grate a little parmesan over the top and serve.
Notes
If you have filling left over, put it in the middle of the plate: the halves hold less than the mixture makes. Cold water straight after boiling does two things: it stops the cooking, which keeps the yolks yellow instead of turning that grey-green ring around the edge, and it makes the shells come away cleanly. Ten minutes gives a fully set yolk, which is what you want here since the yolk has to mash to a paste. Cut the eggs with a sharp knife wiped clean between cuts, or the yolk drags and tears the white.
Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 27g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1858mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 3mg