Ingredients for 4 persons :
1 box of Connétable white tuna with extra-virgin olive oil
1 egg yolk
10 cl of peanut oil
20 g of strong Dijon mustard
1 table spoon of white vinegar
1 table spoon of pesto
1 table spoon of tomato concentrate paste
1 pinch of saffron powder
Fine salt, ground pepper
Revisited devilled eggs !
Bluff your guests with a plain can of tuna and some eggs !
Step 1 – Cook the 4 eggs for 10 minutes in boiling water. Peel them and set aside.
Step 2 – Mix the yolk and the mustard with a beater.
In spurts, add the peanut oil until your mayo is nice and firm.
Divide the mayo in 3 little bowls and add either pesto, tomato paste or saffron.
Step 3 – Chop up the tuna and mix with the 3 mayonnaises.
Cut the eggs in half and remove the yolk. Fill the white with the different mayonnaises. Serve chilled.