Eggs with Tuna Sauce
Description
Don't hesitate to make the mayonnaise for this appetizer yourself. It's really not difficult at all, and the flavor will be magnificent! When you have ready-made mayonnaise, preparation takes just a few minutes. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Homemade mayonnaise is very easy to make using an immersion blender. Some recipes use a whole egg, but I prefer yolks only. Wash 2 eggs thoroughly and separate the yolks, keeping them intact. Pour them into a tall container suited for whisking. Set the immersion blender whisk on top of the yolks and pour in the oil—all at once. Hold the blender still and turn it on. Wait until a thick mayonnaise emulsion rises from under the blades. Add mustard, powdered sugar, salt, and lemon juice. Move the blender up and down until fully smooth. The mayonnaise should be very thick so the finished tuna sauce is not too thin.
- 2
Step 2
Finely chop the green onions—only the green tops.
- 3
Step 3
Add a can of tuna packed in its own juice to the onion, first draining off the excess liquid. You can use flaked tuna or tuna shredded for salads.
- 4
Step 4
Add two tablespoons of mayonnaise and mash the tuna well. Add spices and seasonings and mix again.
- 5
Step 5
Peel the hard-boiled eggs and cut them in half lengthwise. Pour a little sauce onto a plate and arrange 2 eggs per serving. Pour sauce over the top, sprinkle with herbs, and garnish with pink pepper.
- 6
Step 6
Serve the eggs with tuna sauce and toasted bread slices.