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Today is a fresh recipe, some eggs stuffed with tuna and chickpeas ideal as an aperitif. They are also perfect as a second course, served with a good lettuce salad.
In the hottest months the stews of legume they don't appeal so much, so today's is a good idea to not give up chickpeas at any time of the year.
Pay attention because we will do the filling without Mayonnaise. If you want, you can put it to crown and decorate each portion.
Eggs stuffed with tuna and chickpeas
A fresh recipe perfect for summer.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: snacks
- Calories: 290
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 4 eggs
- 4 tablespoons canned chickpeas
- 1 can of canned tuna, in olive oil
- 4 tablespoons of tomato puree
- Sal Island
- Pepper
Music
We put the eggs to cook in salted water.
After about 10 or 11 minutes, when they are cooked, we remove them from the saucepan and cool them under cold water.
After a few minutes, we peel them and cut them in half. Separate the whites from the yolks.
We put the yolks in a container.
Add the chickpeas.
We mash both the yolks and the chickpeas with a fork.
Add the slightly drained tuna and mix well, crumbling the tuna if necessary.
We incorporate the tomato.
Season and mix.
Fill the egg whites with the mixture obtained.
Store in the refrigerator, in a container with a lid or covered with film, until serving time.
More information - Pickled mayonnaise