Tuna Deviled Eggs Food

TUNA SALAD DEVILED EGGS

Steps:

• In a medium bowl combine the egg yolks with mayo and mash.
• Add tuna, red onion and red wine vinegar.
• Scoop heaping spoonfuls of the tuna salad into the 16 halved eggs. Garnish with chives.

SPANISH-STYLE DEVILED EGGS (HUEVOS RELLENOS DE ATúN) RECIPE

Steps:

• First, boil the eggs in water until hard-boiled . After the eggs are hard-boiled, cool in cold water.
• Peel carefully, and cut the eggs in half lengthwise. Carefully remove the yolks.
• Place the cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites for later.
• Drain the oil from the canned tuna and put the fish into another mixing bowl. Separate the tuna with a fork and add the tomato sauce. Stir to combine with the tuna.
• Add half of the egg yolks to the bowl and mix to a paste. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Spoon this tuna mixture into the halved egg whites.
• Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks to decorate your deviled eggs by sprinkling over the egg halves. Then sprinkle sweet Spanish paprika over the egg halves for decoration.
• Optionally, you can garnish your tuna deviled eggs with chives and cherry tomatoes. Simply slice the cherry tomatoes into quarters, and place a piece on top of each deviled egg. Sprinkle chives on top of the serving dish.
• Chill the deviled eggs and keep them refrigerated until you are ready to serve them.

TONNATO EGGS

Steps:

• Bring a large pot of water to a boil over medium-high heat. Gently lower cold eggs into water. Cook 10 minutes, then drain and transfer to a large bowl of ice water.
• Carefully peel eggs and cut in half lengthwise. (To get clean cuts, use a very sharp knife and wipe the blade between each cut.) Pop out yolks and transfer to a food processor. Arrange whites on a platter.
• Add tuna, anchovies, mayonnaise, lemon juice, and 2 tsp. capers to food processor and purée until smooth. Add salt and 2 Tbsp. oil and pulse just until combined. Transfer to a pastry bag or resealable plastic bag and snip the corner. Pipe into egg whites.
• Cook remaining 4 tsp. capers and 2 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until capers are crispy, 3-4 minutes. Transfer to a paper-towel-lined plate and let cool.
• Top eggs with crispy capers and salmon roe (if using).
• Do Ahead: Whites and filling can be made 1 day ahead. Tightly cover egg whites on baking sheet or platter and chill. Store filling in tightly sealed bag and chill.

TUNA STUFFED DEVILED EGGS!

Steps:

• Slice the hard boiled eggs in half.
• Remove the yolks and mash yolk with mayonnaise.
• Add other ingredients in; mix together well.
• Stuff the egg white "boats" with the mixture.

TUNA STUFFED DEVILED EGGS

Steps:

• Beat butter and garlic in processor until light and creamy.
• Cut eggs in half; set whites aside.
• Add yolks to butter and blend well. Add tuna, chives and ground red pepper. Season with herb salt to taste,.
• Blend until smooth.
• Spoon mixture into pastry bag fitted with star tip and pipe into reserved egg whites, or carefully mound mixture into egg whites usung small spatula or spoon.
• Garnish as desired.
• Eggs can be covered with plastic wrap and refrigerated 3 days.

DEVILED TUNA EGGS

Steps:

• Boil 6 eggs. Place eggs in cold water.
• While eggs cool, mix tuna, diced onion, salt, pepper and mayonaisse together.
• Once the eggs are cool, peel and slice in half lengthwise. Gently remove and discard yolks.
• Spoon tuna mixture into the cavity of each egg until the mixture is gone, allowing the exess tuna to pile on top of the egg halves.
• Serve chilled.