• 20servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B6, B9, H, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small can tuna chunks in sunflower oil , drained

  2. 1 tbsp salad cream

  3. 1 tbsp mayonnaise

  4. salt and black pepper

  5. 100 g cooked, peeled shrimps , or small prawns

  6. 1 small onion , finely chopped

  7. 1 dashes of chilli sauce , to taste

  8. 2 slices smoked salmon , roughly chopped

  9. 5 chives , finely snipped

  10. 100 g mascarpone

  11. 10 free-range eggs , hard boiled

  12. 1 ripe avocado , to serve

  13. 1 handfuls plum tomatoes , to serve

Instructions Jump to Ingredients ↑

  1. Tip the tuna into a bowl and mix in the salad cream and mayonnaise. Season with salt and black pepper and set aside.

  2. In a separate bowl, mix together the shrimps, onion and chilli sauce. Season with salt and black pepper and set aside.

  3. In a third bowl, gently fold the smoked salmon pieces and chives into the mascarpone. Season, to taste, and set aside.

  4. Peel the eggs, slice each in half lengthways and remove the yolk.

  5. Stuff the eggs with the various fillings and arrange on a serving plate.

  6. Garnish with slices of avocado and plum tomatoes, if you like, and serve.


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