Egg salad with tuna fish

This is a totally different egg recipe. Although we only eat eggs at breakfast, it can even be included in an a la carte menu with this recipe. Especially its harmony with the tuna fish sauce and its combination with capers are wonderful.


6 Burdan Eggs
200 gr canned tuna fish
4 tablespoons of capers    
3 tablespoons of mayonnaise  
2 tablespoons of olive oil 
1/2 lemon juice  
Rock salt
Black pepper


Boil Burdan Eggs in water until they become solid. When they are boiled, peel them and cut them in half (longitudinally). Put the eggs onto the serving plate whichever way you want. Filter the oil of the tuna fish and put the fish in the blender. Add olive oil, two tablespoons of capers and lemon juice and blend until you obtain a smooth consistency. Put the sauce into a whipping bowl. After adding mayonnaise, rock salt and black pepper, stir it with an eggbeater until the ingredients are mixed homogenously mixed. Pour the sauce you prepared on the eggs. Add the remaining capers and serve. Enjoy...

Other Recipes »