Tuna Recipes

Tuna & Egg Sandwich Filler recipe

This tuna and egg sandwich filler can be spooned onto sandwiches, served with crackers or crostini or serve with lettuce and cucumber for a yummy salad. Keeps for 2-3 days in the fridge.


  • 2 x 185g tins tuna in water, drained and flaked
  • 2 hard boiled eggs
  • 2 tbsp. mayo
  • 2 tbsp. soured cream
  • 1 tbsp. Worcerstershire sauce
  • 1 tsp. grainy mustard
  • 1 tsp. dried dill
  • 1 tsp. dried rosemary
  • 1 tsp. lemon zest
  • Salt and pepper


  1. Combine eggs, mayo, soured cream, Worcestershire sauce and mustard in a food processor. Puree until smooth then tip into a bowl.

  2. Season with dill, rosemary, lemon zest, salt and pepper and then mix in the drained tuna. Chill until you're ready to serve.

If you want to, experiment with the herbs. You could also finely chop the egg instead of pureeing it for extra texture. Recipe serves 6.

Author: Laura Young

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Published: March 21, 2012
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