Oua umplute cu ton – un aperitiv savuros si usor de pregatit. Ouale umplute cu ton sunt o alegere perfecta pentru o masa festiva, o cina lejera sau chiar un brunch elegant. Aceasta reteta combina gustul delicat al oualor cu aromele bogate ale tonului, caperelor si cremei de branza, pentru a crea o explozie de savoare. Textura fina a cremei si notele proaspete de lime fac din acest preparat o optiune sofisticata, dar extrem de usor de realizat.

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INGREDIENTE (pentru 2 portii)

• 5 oua
• 150 grame ton
• 2 capere
• 30 grame crema de branza
• 1 lingurita mustar
• Sucul de la 1/2 lime
• Sare
• Piper
• Ceapa verde pentru decor

Se fierb ouale tari, apoi se curata de coaja si se lasa sa se raceasca. Dupa racire, se taie in jumatati, iar galbenusurile se indeparteaza cu grija. Opt jumatati de galbenusuri se pun intr-un mixer, iar doua se pastreaza la rece pentru decor. Jumatatile de albusuri se presara cu un praf de sare.

In mixer, peste galbenusuri, se adauga tonul, caperele, crema de branza, mustarul, sucul de lime, sare si piper, mixand pana se obtine o crema fina. Cu ajutorul unui pos, aceasta crema se foloseste pentru a umple jumatatile de albusuri, care apoi se dau la rece pentru cateva ore.

La final, ouale umplute se presara cu galbenusurile pastrate, sfaramate, si ceapa rosie taiata fin.

Se servesc alaturi de un mix de masline.

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English version

Tuna Deviled Eggs

Tuna Deviled Eggs – A Savory and Easy-to-Make Appetizer. Tuna Deviled Eggs are a perfect choice for a festive meal, a light dinner, or even an elegant brunch. This recipe combines the delicate taste of eggs with the rich flavors of tuna, capers, and cream cheese, creating an explosion of taste. The creamy texture and fresh lime notes make this dish a sophisticated yet incredibly simple option to prepare.

INGREDIENTS (for 2 servings)

• 5 eggs
• 150 grams of tuna
• 2 capers
• 30 grams of cream cheese
• 1 teaspoon mustard
• Juice of 1/2 lime
• Salt
• Pepper
• Green onion for garnish

Boil the eggs until hard, then peel and allow them to cool. Once cooled, cut them in half and carefully remove the yolks. Place eight yolks in a mixer, reserving two for decoration. Sprinkle the egg whites with a pinch of salt.

In the mixer, add the tuna, capers, cream cheese, mustard, lime juice, salt, and pepper to the yolks. Blend until a smooth cream forms. Using a piping bag, fill the egg white halves with this cream, then refrigerate for a few hours.

Finally, sprinkle the stuffed eggs with the reserved crumbled yolks and finely chopped red onion.

Serve alongside a mix of olives.

If you enjoyed the Tuna Deviled Eggs, I invite you to also try Romanian Deviled Eggs (with Liver Pate), Deviled Eggs Cupcakes or Mushroom Deviled Eggs.

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