Recipe courtesy of Martha Stewart
Episode: Tapas
Eggs Stuffed with Anchovies and Tuna
Total:
10 min
Active:
10 min
Yield:
10 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Peel the eggs and slice in half lengthwise. Carefully remove the yolks, and transfer to a small bowl. Set egg whites aside.

Add mayonnaise, tuna, and anchovies to the bowl with the yolks, and mash with a fork until mixture is well blended and almost smooth. Spoon tuna mixture into egg whites. Serve chilled or at room temperature.

Mayonnaise:

1 large egg, room temperature

1 1/2 cups extra-virgin olive oil

1 teaspoon coarse salt

1 tablespoon sherry vinegar

In a blender, combine the egg with about 1 teaspoon of the oil and the salt. On low speed, blend until combined.

With the blender running, add remaining olive oil in a slow, steady stream until the oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.

Transfer the mayonnaise to a bowl, and stir in the vinegar. Serve immediately, or refrigerate, covered, for up to 2 days.

Yield: 1 1/2 cups

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Categories:

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking