Total time 30 min
- Olives stuffed with anchovies
- Olive oil
Wash the eggs and put them on to boil for 12 minutes in a saucepan of water with a little salt.
While the eggs are boiling, make the mayonnaise: - Break an egg into the blender, add some vinegar, salt and plenty of olive oil. - Take the blender arm right to the bottom and blend without raising it until the mixture emulsifies. - When it starts to emulsify, gently move the blender arm up and down. - Keep the mayonnaise in the fridge.
Leave the eggs to cool and remove the shells.
Cut the eggs in half lengthwise.
Drain the oil from the tin of tuna.
Mix the egg yolks, tuna (without the oil) and mayonnaise. Mix thoroughly and stuff the egg whites.
Finally, garnish with chopped stuffed olives on top.