Whenever we have been invited to or “had” to participate in a New Year’s Eve event, we have reluctantly attended (but wore our happiest faces), drank minimally and then escaped for the comforts and safety of our own home as quickly and painlessly as possible.
Call me a party pooper, but New Year’s Eve has never been my thing. David is in the same camp, so that makes us a perfect pair to whip up something completely uncommon at the end of the year. Like the tapas we made the other night. Rather than put together an elaborate and decadent meal, we opted for something simple, fun and festive.
Tapas, or small plates, was our theme which gave us lots of things to choose from, but we focused on the traditional Spanish tapas. I roasted red, yellow and green peppers and some asparagus, bought a chunk of manchego cheese, fried up a bit of Spanish chorizo and made some tuna deviled eggs.
Deviled eggs are great finger foods that everyone loves and David had been pining for these gems all during the holidays. So when we were perusing The New Spanish Cookbook by Anya von Bremzen for some ideas and came across this recipe for tuna stuffed deviled eggs, we both stopped and really studied this as an option.
Tuna and eggs could be a logical combination. We love egg salad and tuna salad, so it didn’t seem entirely outrageous to add tuna to turn up the devilishness on these eggs. In fact, it sounded like a great small bite to add to our celebration. I had a bit of trepidation, but these did not disappoint. In fact, they were so good, they will remain in our repertoire when we want to surprise friends with these bite-sized, protein-packed snacks.
Tuna-Stuffed Deviled Eggs
- 6 farm fresh eggs boiled, peeled and halved lengthwise
- 6 tablespoons good quality oil-packed tuna drained and flaked well
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- Kosher salt and freshly ground black pepper to taste
- 6 thinly sliced roasted peppers for garnishing half of the eggs
- a few anchovies for garnishing, optional
- Flat leaf parsley finely diced, for garnishing the other half of the eggs
- Paprika for garnish
Once the eggs have been boiled, peeled and cut in half lengthwise, remove the yolks and mash well in a bowl.
Add the tuna, mayonnaise, lemon juice and capers and mix thoroughly to combine, making sure the tuna is well incorporated and there are no chunks. Taste the mixture and add salt and pepper to taste.
Spoon generously into the egg halves. If you have any leftover, you can eat it. For garnishes, top half of the eggs with a roasted pepper strip and the other half with diced parsley and then a light sprinkle of Spanish paprika over all of the eggs. If you love anchovies, try adding one or two to several of the eggs. Chill, serve and watch them disappear.