Tuna Deviled Eggs
Ingredients
At a glance
Main Ingredient
SeaFood
Eggs
Course/Dish
Hors d oeuvres
Makes
2 dozen
1 dozen hard-boiled eggs
½ c. aioli or mayonnaise
¹?³ c. finely chopped pickles
2 T. mustard
2 T. soy sauce
2 T. red chili paste (or sambal)
2 T. minced shallot
1 clove garlic, minced
½ lb. very fresh raw tuna, minced
Extra-virgin olive oil
Salt and pepper
Sliced black olives
Tobiko (flying fish roe)
½ c. aioli or mayonnaise
¹?³ c. finely chopped pickles
2 T. mustard
2 T. soy sauce
2 T. red chili paste (or sambal)
2 T. minced shallot
1 clove garlic, minced
½ lb. very fresh raw tuna, minced
Extra-virgin olive oil
Salt and pepper
Sliced black olives
Tobiko (flying fish roe)
Methods/steps
Halve eggs, lengthwise. Trim the bottoms of each half of the white so the egg will stand without falling over. Remove all of the yolks and mix them in a bowl with aioli, pickles, mustard, soy sauce, chili paste, shallot and garlic. Mix tuna with olive oil, salt and pepper. Layer the egg mixture and tuna inside of the egg white, finishing with a dollop of the egg mixture. Garnish with an olive slice and tobiko.
Reviews
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