By TIO JAVI
Tapa with eggs and tuna.
Spain is very well-known for its famous tapas. Thus, if you enter into a typical Spanish bar, most probably you will find tapas and pintxos, such as the famous banderillas de bonito. In this recipe, I will show you how to make my favorite tapa with eggs and tuna in a simple and quick way. Just follow the steps and you will obtain the greatest tapa!
INGREDIENTS FOR SPANISH TAPAS (For 4 people):
- 7 eggs
- 6 olives
- 25 grams of canned tuna in olive oil
*For the mayonnaise, you will need 1 extra egg, vinegar, 250 ml of olive oil and salt
Boil the 7 eggs for about 10 – 12 minutes. (Wait until the water starts to boil and then put the eggs into the pan).
Separate the yolk from the white, be careful and do not break them.
Grate the yolks with a grater.
Crumble the tuna.
Step 5. Prepare the mayonnaise!
In the glass of the mixer, place 1 egg, a little bit of vinegar, salt and the 250 ml of olive oil. Mix it well with the blender/mixer.
“The trick to prepare a good mayonnaise is to not move the blender while mixing. Wait until the mayonnaise gets a good consistency and then you can start moving the mixer slowly. That is the way to get a homogeneous mayonnaise”
Mix the mayonnaise with the tuna. Thereafter add the parsley chopped and mix it well.
With a tiny spoon, fill up the whites of 6 eggs with the tuna mixture. Leave the 2 whites of 1 egg for later.
Step 8. Presentation!
Draw a line of mayonnaise above the eggs. Afterward, cover the eggs with the grated yolks. Then, place half of the olive on top of the eggs. Finally, grate the whites that we left before and cover the eggs with them.