Sunday, July 17, 2011


Eggs stuffed with tuna.

Invitations went out on Facebook a couple months ago for a big summertime get-together of expat families and their kids who grew up together in this Spanish village. Now, our kids have kids. Some still live in the village, but others are far-flung. The visit of one family from Chicago was the reason for the party. It was a terrific reunion of cousins, school friends, former teachers, parents, grandparents, neighbors.

Stuffed piquillo peppers and more.
The hosts had some of the food catered by Bar Niño, a nearby tapas bar—stuffed piquillo peppers, potato tortillas, salpicón de mariscos  (chopped seafood salad), fried green peppers, potato salad.

Josh prepared his trademark smoked turkey. A Uruguayan friend, Eduardo, brought barbecued ribs, chicken wings, beef and sausage with knockout chimichurri sauce. Someone else brought wood-fired pizzas. Sharon, the clan’s matriarch, baked three different cakes.

Josh carves smoked turkey.

My contribution? Every potluck needs a platter of stuffed eggs. I made a Spanish version in which tuna replaces some of the yolks in the stuffing and capers give it punch. This recipe can also be prepared using chopped shrimp instead of the tuna. (My recipe for stuffed eggs was chosen by the editors of Food & Wine as one of the Best of the Best, in their 2003 edition.)

Cousins Luke, Karina and Jordi, all wearing the colors of Spain's world cup football champions, helped serve food and drinks. 
Karina with eggs.

Huevos Rellenos
Stuffed Eggs

You will not need all of the yolks for this recipe. A few can be grated over the tops of the stuffed eggs. Save the remaining for another use.

Makes 24.

12 hard-boiled eggs
1 4-ounce can tuna in olive oil or 
     4 ounces cooked, peeled and 
     chopped shrimp
¼ cup drained capers  
    or chopped pimiento-stuffed olives
1 tablespoon finely chopped onion
1 tablespoon chopped flat-leaf parsley
4 tablespoons lemon juice
Salt and pepper
½ teaspoon pimentón 
     picante (hot paprika or cayenne)
1/3 cup mayonnaise
1 tablespoon olive oil
Strips of roasted red pimiento

Peel the eggs and cut them in half lengthwise. Remove the yolks. Place six yolks in a bowl. Reserve the rest for another use.

Add the tuna and its oil to the bowl with the yolks and mash them together. (If using shrimp, add it after the yolks are mashed along with 1 tablespoon of olive oil.) Add capers, onion, parsley, 3 tablespoons of the lemon juice, salt and pepper and pimentón and combine well. Spoon this mixture into the egg whites, smoothing the tops.

In a small bowl, stir the mayonnaise with the olive oil and remaining 1 tablespoon of lemon juice until it reaches spreading consistency. If necessary, thin with a little water. Top each egg with a dollop of mayonnaise. If desired, grate some of the reserved yolks over the stuffed eggs. Lay a strip of red pimiento on top of each. Serve immediately or cover with plastic wrap and refrigerate until serving time.

Off to a potluck!

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