- Preparation time
- Cooking time
If you’re looking to a satisfying, inexpensive, easy-to-prepare finger food stuffed eggs with tuna fish are your solution.
First you have to hard boil eggs. It’s easy. Place the eggs in a single layer at the bottom of a saucepan, cover them all with two inches of cold water, set the saucepan over hight heat and bring to the boil. When it’s bubbling up, boiling big time, turn off the fire and let the eggs sit for 12 minutes.
Peel the eggs (older eggs are easier to peel than fresher ones), cut them in halves and get rid of the yolks.
In a mixer or in a food processor, mix all the ingredients (canned tuna, capers, anchovies, , mayonnaise, mustard and artichokes) and add two hard boiled yolks.
Stuff the hard boiled white halves. You have to over-fill a bit.
Adorne each half with an olive or some parsley or chive leaves, or a caper.
According to an old 1997 article for the New York Times, canned tuna is the best selling seafood in the USA. This really make sense to me, and I think that datas have the same evidence in Italy, and probably worldwide.
While I was at the University, living on my own, I was a tuna freak, I could have extensive loads of it oil almost everyday. It’s a very inexpensive, versatile, quick to prepare source of proteins, omega3 etc… and I really really love it! Tuna canned fish has been to me what spinach are to Popay, and peanuts to Super Goofy: the superfood that give me my superpowers!
Than come my mum (that is wiser that FDA) and showed me a research that evidence that tuna fish, like most big fish, contains traces of mercury. For this reason, she recommended me to limit my intake of tuna, and since now I behaved. Besides, my superpower has greatly diminished.
In any case, just to make sure, I checked and attached the FDA recommendations: I can eat canned tuna can up to 12 ounces per week, witch is more than fair!