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Stuffed Egg Salad with Tuna Mayo

Stuffed Egg Salad with Tuna Mayo

Recipe by Ray McVinnie

Stuffed Egg Salad with Tuna Mayo

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 Pons capers in brine , 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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  • Yellowfin Tuna In Brine

    Callipo Yellowfin Tuna in Seawater

    Meaty yellowfin tuna packed in seawater which does not mask its delicate flavour. Perfect with pasta – perhaps Rustichella Laganelle al Limone with oven roasted tomatoes and parsley.

    Also available in a 160g jar.


    Learn More
    105 -

  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

    Learn More
    105 -

  • Ortiz Anchovies

    Ortiz Anchovies in oil

    Ortiz anchovies are prized for their superior flavour, quality and texture and are exclusively fished from the Basque coast. The anchovies are preserved whole in coarse sea salt before being individually trimmed and filleted by hand. Eat as is or in pasta or pizza. Try melting a few into your tomato sauce for a flavour boost.

    Ortiz Conservas is a fifth generation, family-run company, established by Barnardo Ortiz de Zarate in 1891.

    Also available in a 78g tin  or a 450g tin .

    Learn More
    105 -

  • Pons Capers in Brine

    Pons Capers in brine

    Fine (7mm), quality Spanish capers, bottled in brine.

    This product replaces the Romulo capers 60g. They are the same capers, which have been re-branded from Romulo to Pons.

    Also available in a 140g jar .

    Learn More
    105 -

  • Sabato Egg Mayonnaise

    Sabato Egg Mayonnaise

    Small batch production using our own artisan ingredients - Spanish Romulo olive oil, free range eggs and Champagne vinegar.  This mayonnaise is thick, creamy and a must have for the kitchen!

    Combine with Callipo tuna and spread liberally on sandwiches and bagels or serve alongside grilled meat and roast vegetables.

    Dairy and gluten free. Suitable for vegetarians.

    Learn More
    105 -

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