Incredibly fast and satisfying fix for any lunch or snack - Easy Egg and Tuna Spread. You can serve it with salad or veggies on the side to your liking. My personal favourites are fresh tomatoes and Iceberg Salad. Play with the seasonal and local ingredients and create some party on the plate. Great with a glass of dry white wine. Cheers to that!
Egg and Tuna Spread make awesome snack for kids from the age of 3 plus. Serve just few at first to avoid any allergic reactions on tuna. It is always good to accompany baby food snack with fresh veggies like sweet paprika, cucumber or tomatoes. The more, the better!
Total Time: 20 minutes
The Egg Spread:
3 whole eggs/6 quail eggs
1 square creamy cheese
A knob of butter
1 teaspoon of Dijon Mustard
The Tuna Spread:
1 can good quality tuna steak meat
2 squares creamy cheese
1 shallot, peeled and finely chopped/1 spring onion, cleaned, washed and finely chopped
Sea salt and ground black pepper
Fresh bread to serve on
The Egg Spread
First, cook the eggs in a small deep pan filled with salted hot boiling water until hard, for about 10 minutes (quail eggs around 5 minutes). Once they are hard boiled, take them out and let them cool down in a cold bath for a while.
Clean the eggs and separate the yolks from the egg whites.
In a small serving bowl mix the egg yolks, butter, cheese and mustard.
Once you get a smooth texture taste and season accordingly with sea salt. Finish with finely chopped egg whites.
The Tuna Spread
In a small serving bowl place the tuna steak meat, creamy cheese, onion and season with salt and pepper. Stir.
Press it into a desirable texture and taste. My guilty pleasure is mayonnaise and tuna spread on the top of a freshly baked slice of bread. Yummy!
Makes 4 serves.