Spanish cuisine · Salads & Mezze

Huevos Rellenos de Atún

Eggs stuffed with tuna and mayonnaise – a tapas bar staple and a party favourite.

Ingredients · for 4 servings

• 8 eggs
• 200 g canned tuna
• 4 tbsp mayonnaise
• 200 g passata
• 1 tsp paprika
• Parsley
• Salt

Instructions

1. Hard-boil the eggs for 10 minutes, cool them under cold water and halve them.
2. Remove the yolks and mash them with the tuna and mayonnaise into a creamy filling.
3. Spoon the mixture into the egg white halves.
4. Coat with lightly reduced tomato sauce and dust with paprika and parsley.