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Stuffed Egg Salad with Tuna Mayo

Stuffed Egg Salad with Tuna Mayo

Recipe by Ray McVinnie

Serves 6

250ml plus 2 Tbsp Sabato Egg Mayonnaise
80g Callipo tuna in sea water, drained and crumbled
Zest of 1 lemon, finely grated
6 large free range eggs, hard-boiled
Ortiz anchovy fillets, finely chopped
1 Tbsp finely chopped red onion
1 Tbsp chopped parsley
Peel of 1 wedge of Julie Le Clerc preserved lemons,  finely diced
3 handfuls wild rocket leaves
4 or 5 baby fennel bulbs, very thinly sliced
2 radishes, very thinly sliced
3 Tbsp Romulo capers, drained

Put the 250ml of mayonnaise, tuna and lemon zest into a bowl and mix well. Taste and season. Set aside until ready to serve.

Carefully halve the eggs lengthwise around the yolks and remove the yolks so you have 12 perfect halved hard-boiled egg whites. Put the yolks into a bowl and mash well.

Add the extra 2 Tbsp of mayonnaise, the anchovies, red onion, parsley and preserved lemon peel, mix well, taste and season. Stuff this mixture into the halved egg whites.

Put the rocket, fennel and radishes onto a large serving platter, or divide evenly amongst individual serving plates. Place the stuffed eggs on top. Dollop the tuna mayo around them. Sprinkle with the capers and serve.

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Sabato


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