A creamy, textured sandwich spread made with finely grated boiled eggs, flaky tuna, crisp red onion, and briny chopped capers, tied together with mayonnaise and sharp mustard. It pairs perfectly with crusty toasted bread for breakfast, lunch, or a snack.
6 Portions · 715 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
Place 5 eggs into a small saucepan and cover them with cold water.
Bring the water to a rolling boil over medium-high heat.
Cook the eggs for 6 minutes.
Drain the boiling water from the saucepan.
Fill the saucepan with cold tap water and let the boiled eggs cool completely.
Peel and finely dice 1 red onion.
Roughly chop 30 g capers on a cutting board.
Drain the liquid thoroughly from 2 cans of canned tuna.
Peel the shell off each cooled egg.
Grate the peeled eggs finely using a hand grater.
Place the drained canned tuna into a mixing bowl and flake it with a fork.
Add the diced red onion and chopped capers to the bowl.
Add 1 tbsp mustard and 3 tbsp mayonnaise.
Add the grated eggs, 0.5 tsp salt, and 0.5 tsp black pepper.
Stir everything together until the mixture is cohesive and creamy.
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