If you bought a bag of the wild caught tuna from Jess and didn't know what to do with all the extra this is for you! After making some sashimi and seared ahi tuna for three I still had a ton of tuna leftover and I didn't want to freeze it again, so I decided to bake it and make my own "cans" of tuna. I was able to make six 4 oz "cans" of tuna for us to enjoy on salads or eat as a quick snack mix with my yummy paleo mayo. Then I had an idea to use this tuna in Everday Paleo's Tuna Stuffed Eggs. Caitie and I whipped these out to take to the La Luna Happy Hour event... we knew that some of our CrossFitters on the challenge would be there so we brought 3 Paleo challenge friendly appetizers so all of us could enjoy some great food and these little gems were a huge hit!! Make a double batch and you are set for parties, picnics, lunch or just when you need a quick snack between meals. Enjoy!
- 6-8 Hard-boiled eggs
- 2 tablespoons paleo mayonnaise
- 1 shallot diced (or green onion)
- 2 teaspoons dijon or yellow mustard
- sea salt and black pepper to taste
- 6 oz can or homemade "can" tuna, drained (or canned wild caught salmon)
- Peel the hard-boilded eggs and slice them in half lengthwise.
- Take the yolks out of each half and put them in a small bowl.
- Add the mayo, onion, lemon juice, mustard, salt and pepper to yolks.
- Mash and mix the yolks with added ingredients.
- Stir in tuna into yolk mixture.
- Spoon mixture into hollowed-out egg halves and enjoy!