This recipe arrives on 21/01/2027
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Tuna Spread
- 8 eggs
- 1 jar of Orco Tuna Sauce (about 200 g)
- 1 tbsp mild mustard
- 2 tbsp capers in vinegar
- 1 bunch fresh chives
- Sweet paprika, to taste
- Salt and black pepper, to taste
Add the capers only at the very last moment, so they stay crisp and give that textural contrast that makes all the difference.
Start the eggs in cold water: once boiling, count exactly 9 minutes, then drain and plunge them straight into a bowl of ice water. This thermal shock lets you peel them without a fuss and gives you a yolk that's perfectly cooked but still creamy in the centre.
Cut the eggs in half lengthways and gently scoop out the yolks into a bowl. Mash the yolks with a fork into fine crumbs, then mix in 4 heaped tablespoons of Orco Tuna Sauce and the mustard. Work the mixture well until smooth and flavourful, and adjust the salt and pepper.
Fill the egg halves with the mixture, using two teaspoons or a piping bag if you want to impress. Arrange the eggs on a serving plate and finish each one with a teaspoon of Orco Tuna Sauce, a few capers, a dusting of paprika and finely snipped chives.
Keep covered in the fridge until ready to serve: perfect as a summer starter or for a buffet.
