Verrines aux Œufs Tuna Avocat (Printable Version)
Elegant layered glass cups full of Mediterranean freshness combining avocado, tuna, and hard-boiled eggs with zesty garnishes.
# What You'll Need:
→ Main Ingredients
01 -
2 ripe avocados
02 -
1 tbsp lemon juice
03 -
Salt and pepper, to taste
04 -
1 can (120g) tuna in olive oil, well-drained and flaked
05 -
3 hard-boiled eggs, finely chopped
06 -
1 tbsp mayonnaise (optional)
→ Garnish
07 -
Zest of 1 lemon
08 -
Fresh herbs (parsley, chives, or dill), finely chopped
09 -
Pink peppercorns or paprika
10 -
Lemon wedges, for serving
# Steps To Follow:
01 -
Mash the avocados with lemon juice, salt, and pepper. For extra smoothness, blend lightly. Spoon the mashed avocado evenly into the bottom of each verrine glass.
02 -
Flake the tuna gently with a fork. Optionally mix in a few drops of olive oil for shine. Spoon it carefully over the avocado layer without mixing the layers.
03 -
Chop the hard-boiled eggs finely and optionally mix with a teaspoon of mayonnaise or olive oil. Add as the final layer on top of the tuna.
04 -
Finish each verrine with a sprinkle of lemon zest, a pinch of pink peppercorns or paprika, and fresh herbs. Serve immediately or chill for 20–30 minutes before serving.
# Notes and Tips:
01 -
Use a piping bag for avocado to create clean layers.
02 -
Wipe the inside edges of the glass for a neat finish.
03 -
Serve with crisp toast points or blinis on the side.