Buy all ingredients right below the recipe
INGREDIENTS
- 3 hard-boiled eggs
- 160 g canned tuna in its own juice
- 70 g mayonnaise
- 60 g finely chopped red onion
- 30 g pitted green olives
- 1 small red bell pepper
- ½ clove of garlic
- extra virgin olive oil
- 6 leaves of flat-leaf parsley
- 2 teaspoons Kremžská mustard
- 1 teaspoon granulated sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon finely chopped chives
- ½ teaspoon freshly ground pepper
- salt
INSTRUCTIONS
- 1Preheat the oven to 250 °C.
- 2Wash and dry the bell pepper, brush it all over with oil, season with salt, and place it on a baking sheet. Put it into the preheated oven and bake for 8 minutes. Then transfer it to a bowl, cover it thoroughly with cling film, and let the bell pepper steam for 6 minutes. Afterwards, scrape off the skin with a small knife. Cut the bell pepper in half and remove the seeds. Dice half of the flesh into 0.5×0.5 cm cubes. Cut the other half into 0.5 cm thick strips.
- 3Mix 40 g of onion in a bowl with 2 tablespoons of water, vinegar, and sugar. Set aside.
- 4Finely chop the olives and garlic. Drain the tuna, place it in a bowl, add mayonnaise, the remaining onion, mustard, olives, pepper, chives, and the diced bell pepper. Mix well.
- 5Peel the eggs, cut them lengthwise in half, remove the yolks and brush them with oil. Set aside. Spoon the tuna salad into the hollows of the egg whites. Place a yolk on top. Serve the pickled onion on a plate, place the eggs with tuna on top, and garnish with bell pepper strips and parsley.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef