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Eggs stuffed with tuna

Stuffed boiled egg

A good appetizer for a thousand occasions and, why not, as a finger food for a party, a standing lunch or a trip!
And of course the equipment required is really essential: the picture of the dish I made in the kitchenette of the apartment where I was on vacation, at the sea.

But is that enough a stove and a camping pot or trekking ...

ingredients:

eggs

pc.

4

tin tuna in oil

g.

80

salted capers

ts.

1

salted anchovies

pc.

1

parsley

q.s.

garlic

clove

1

extra virgin olive oil

TS.

1

balsamic vinegar

ml.

3

salt and pepper

q.s.

Preparation:

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Cook in boiling water NB the eggs for 10 '(I use an egg cook at home - here the various methods). Meanwhile, drain the oil from tuna and place in a bowl, desalinate and disliscare anchovy, just rinse the capers, chop the parsley and squeeze or chop up the garlic.

As soon as the eggs are cooked, immerse them in cold water and immediately pat them all around to crack the shell: they will be more easily released.

As soon as they are cold, peel them, cut them in half, remove the egg yolks and place them in the tuna bowl. Grind anchovy and capers together (and possibly garlic if you have not squeezed it before).

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Add them to the egg yolks with the other ingredients and mix vigorously in order to obtain a coarse cream. Season with salt and pepper and form, with wet hands, eight balls with which to stuff then the white media.

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With the hands give an almost regular shape to the stuffing and then keep the eggs cool until use (see note!).

ADVICES AND NOTES:

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