About this Recipe

Since I launched into summer recipes with peppers and with these beautiful days (closed
at home), I decided to prepare another classic
dish that I always do in the summer.

  vinaiolo’s pairing

A very dry Prosecco with hints of fruit, with a rich and persistent perlage. Ripe fruit on the nose, good dryness in the mouth which degreases the fat part of the eggs, mayonnaise and tuna based recipe.


  • 6 eggs
  • 160 g of canned tuna in oil
  • a bunch of chives
  • mayonnaise
  • 1 spring onion
  • 1 lemon
  • salt




10 minutes

Cooking time

10 minutes


very easy


Put the eggs in a saucepan, cover them with cold water and allow 8-9 minutes from the moment of boiling. Drain them, let them cool under running water, then peel them and cut them in half.

Remove the firm yolks from each half and pour them into the mixer bowl with the drained tuna, the chopped chives the white part of the spring onion (without the rootlets) and a pinch of salt.

When you have obtained a homogeneous mixture, start adding the mayonnaise by spoonfuls: blend, taste and continue until you have a soft cream. Adjust acidity with a few drops of lemon juice and distribute the cream inside the half-boiled eggs.

Fill the hollow left empty by the yolk and also cover some egg white. If you have some compound left, put it in a small bowl.

Put the half eggs in the refrigerator for about an hour (the next day they are even better) and serve them with the sauce and slices of homemade bread.

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