Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 10 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
10
- 1 clove garlic, crushed
- 1/2 cup plain flour
- 1 lemon
- 1/4 cup parmesan
- 2/3 cup whole egg mayonnaise
- 1L vegetable oil, for deep frying
- 12 small eggs
- 1/3 cup chives
- 1 cup panko breadcrumbs
- 95grams yellowfin tuna in oil
Method
Step 1 of 7
Place 10 eggs in a saucepan. Cover with cold water and bring to the boil. Once boiling, reduce heat slightly and boil for 7 minutes. Drain and run eggs under cold running water to stop the cooking process.
Step 2 of 7
Peel eggs and cut in half lengthways. Scoop out yolk from each half and place half into a bowl. Arrange white halves on a tray, keeping the matching halves of the same egg next to each.
Step 3 of 7
Add tuna, 2 tbs of the mayonnaise, 1 tbs of chives, lemon rind and 2 tsp of lemon juice to the bowl with the egg yolks. Season with salt and pepper, then mash with a fork to combine.
Step 4 of 7
Fill hollows of the egg whites with tuna mixture, smoothing surfaces. Rejoin the two matching halves of each egg back together.
Step 5 of 7
Whisk the remaining 2 eggs in a shallow bowl. Place flour into a second bowl. Combine breadcrumbs and parmesan in a third bowl.
Step 6 of 7
Heat enough vegetable oil in a deep saucepan to be at least 10cm deep. Fry 3-4 eggs at a time for 3-4 minutes, turning to colour evenly, until golden brown. Drain on paper towel.
Step 7 of 7
Mix remaining mayonnaise with remaining chives, lemon juice and garlic. Season to taste. Serve eggs with chive mayonnaise.
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