Tuna-Stuffed Eggs make a perfect light supper for a hot night. Stuffed Eggs are popular tapas recipes in Spain.
The eggs can be stuffed with jamon (ham), tuna, smoked salmon, anchovies, or sauteed mushrooms, and spiked with capers and shallots.
Place the egg yolks in a bowl and mash them well. Add the tuna, mayonnaise, lemon juice, and capers and stir to mix thoroughly. Season with salt and pepper to taste.
Spoon the yolk mixture into the egg whites, spreading it slightly beyond the center hole.
Loosely roll up an anchovy fillet, top a stuffed egg half with it, and tuck a piquillo pepper strip in the middle of the anchovy.
Repeat with the remaining filled egg whites.
Sprinkle parsley on top of the eggs and serve.