Tuna Salad with Egg Tartlets Recipe
I’ve been cooking this salad for a very long time, but I started serving it in egg tartlets two years ago – as soon as I saw this option of serving another salad on the Internet. I really liked this idea. In these tartlets, you can serve any salad that includes eggs.
Servings
10
Cook Time
30minutes
Servings
10
Cook Time
30minutes
Ingredients
Instructions
  1. This amount of salad is enough to fill 10 egg tartlets, but, alternatively, you can fill 5 prepared tartlets with it, and put the rest of the salad in a salad bowl. This time I did. In silicone molds, well oiled, break the eggs, spoon the yolk so that it is in the middle. Put it in a steamer and cook for 8 minutes.
  2. Meanwhile, put the tuna in a bowl, mash with a fork without liquid.
  3. Add the chopped onion.
  4. Cut some cucumbers and prepare them for decoration, then cut the rest, and finely chop the trimmings from the decoration. Add to the tuna and onion.
  5. The eggs are cooked – wait a few minutes – they will cool down quickly.
  6. Carefully remove from the molds, turning them over in the palm of your hand.
  7. With a sharp knife, cut out the middle, which is finely chopped and add to the salad along with rice.
  8. Add mayonnaise. Mix it. Fill egg tartlets with the resulting salad and, if desired, decorate with prepared cucumbers and herbs.
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