How to Make Classic Tuna Stuffed Eggs (Huevos Rellenos de Atún)

Tuna stuffed eggs, known in Spanish as huevos rellenos de atún, are a beloved appetizer and party dish throughout Spain and many Mediterranean countries. These creamy, savory bites are quick to prepare, full of flavor, and perfect for any occasion—from family gatherings to summer picnics.

What Are Tuna Stuffed Eggs?

Tuna stuffed eggs are hard-boiled eggs, halved and filled with a creamy mixture of tuna, mayonnaise, and seasonings. The dish is a staple of Spanish home cooking and tapas bars, often garnished with olives, parsley, or a sprinkle of paprika. Their popularity comes from their simplicity, versatility, and the fact that they can be made ahead and served cold—a real bonus for entertaining.

Ingredients

6 large eggs

1 can (about 5–7 oz) tuna in olive oil or water, drained

4–5 tablespoons mayonnaise

8–10 green olives, chopped (optional, traditional in Spain)

1 teaspoon Dijon or yellow mustard (optional)

1 tablespoon finely chopped red onion or celery (optional for crunch)

Salt and black pepper, to taste

Smoked or sweet paprika, for garnish

Fresh parsley, for garnish

Instructions

Boil the Eggs:

Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes. Transfer eggs to a bowl of cold water and let cool completely.

Peel and Halve:

Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a bowl.

Make the Filling:

Mash the yolks with a fork. Add the drained tuna, mayonnaise, mustard, onion/celery (if using), and chopped olives. Mix well until creamy. Season with salt and pepper to taste.

Stuff the Eggs:

Fill each egg white half with a generous spoonful of the tuna mixture. You can use a spoon or pipe the filling for a neater look.

Garnish and Chill:

Sprinkle the tops with paprika and garnish with chopped parsley or extra olives. Chill in the fridge for at least 30 minutes before serving for best flavor.

Tips for the Best Tuna Stuffed Eggs

Use good-quality tuna and mayonnaise for the creamiest, most flavorful filling.

For a lighter version, swap some mayo for Greek yogurt or sour cream.

Add a splash of vinegar or lemon juice for extra brightness.

These eggs can be made a day ahead—just keep them covered in the fridge.

Why Are Tuna Stuffed Eggs So Popular?

Tuna stuffed eggs are a classic in Spanish and Mediterranean cuisine because they’re easy, affordable, and endlessly adaptable. They’re a go-to dish for holidays, potlucks, and tapas spreads, and they never fail to disappear fast!

How to Make the Best Gazpacho — And the Story Behind Spain’s Iconic Cold Soup

Gazpacho is one of Spain’s most refreshing and beloved dishes, especially during the hot summer months. This chilled soup, made from raw blended vegetables, is a staple in Spanish homes and restaurants and has roots that go deep into the country’s history—especially in the southern region of Andalusia.

Where Is Gazpacho From?

Gazpacho originated in Andalusia, the sun-soaked region of southern Spain. The dish was originally a humble meal for peasants and day laborers who needed something cool and hydrating to get through the intense summer heat. Early versions date back to at least the 8th century, long before tomatoes arrived from the Americas. The original recipe was a blend of stale bread, olive oil, garlic, vinegar, salt, and water—simple ingredients that were always at hand. Once tomatoes and peppers were introduced in the 16th century, they became essential to the modern gazpacho we know today, giving it its signature red color and vibrant flavor.

Today, gazpacho is closely linked to Andalusia, particularly cities like Seville and Córdoba, and is enjoyed all over Spain and Portugal, especially in summer.

What Makes an Authentic Gazpacho?

The beauty of gazpacho lies in its simplicity and the quality of its ingredients. The classic Andalusian version uses:

Ripe tomatoes (the juicier, the better)

Green pepper (Cubanelle or Italian pepper preferred)

Cucumber

Onion (optional)

Garlic

Good-quality extra virgin olive oil

Sherry vinegar (or red wine vinegar)

Salt

Stale bread (optional, for a thicker texture)

Cold water (to adjust consistency)

Some recipes add or skip ingredients like onion, bread, or cucumber, depending on family tradition and regional tastes.

Step-by-Step: How to Make Traditional Gazpacho

Ingredients (serves 4):

2 lbs (900 g) ripe tomatoes

1 small green pepper

1 small cucumber

1 clove garlic

1/4 cup (60 ml) extra virgin olive oil

1–2 tbsp sherry vinegar (or red wine vinegar)

1 thick slice stale white bread (optional)

Salt to taste

Cold water as needed

Instructions:

Prep the Veggies: Wash and roughly chop the tomatoes, pepper, and cucumber. Peel the garlic and remove the core (to avoid bitterness). If using, soak the bread in water and squeeze out excess.

Blend: Place all the vegetables, garlic, soaked bread (if using), vinegar, and salt in a blender. Blend until very smooth. With the blender running, slowly drizzle in the olive oil to emulsify.

Adjust Consistency: If the gazpacho is too thick, add cold water a little at a time until you reach your desired texture.

Strain (Optional): For an extra smooth soup, strain the mixture through a fine sieve to remove skins and seeds.

Chill: Refrigerate for at least 1–2 hours. Gazpacho is best served very cold.

Serve: Pour into bowls or glasses. Garnish with diced veggies, croutons, or a drizzle of olive oil if desired.

Why Gazpacho Is So Special

Gazpacho is more than just a soup—it’s a celebration of Spain’s rich agricultural heritage and a testament to the creativity of its people. It’s packed with vitamins, minerals, and hydration, making it as healthy as it is delicious. Over the centuries, gazpacho has evolved, with modern versions including everything from watermelon to avocados, but the classic Andalusian recipe remains the gold standard.

So, the next time you need to beat the heat, try making authentic gazpacho at home. It’s quick, easy, and brings a taste of southern Spain to your table!

How to Make the Best Spanish Tortilla de Patata (Potato Omelette) and Its Fascinating Origins

The Spanish tortilla de patata, also known as Spanish omelette, is a simple yet iconic dish that captures the heart of Spanish cuisine. Made with just potatoes, eggs, olive oil, and often onion, this recipe is a staple in Spanish homes, tapas bars, and picnics. But where does this beloved dish come from, and how can you make it perfectly at home?

The Origins of Tortilla de Patata

The history of the tortilla de patata is as rich as its flavor. Most food historians agree that the dish originated in Spain in the late 18th or early 19th century, with strong evidence pointing to the town of Villanueva de la Serena in Extremadura as its birthplace. Historical documents from 1798 describe the combination of potatoes and eggs as a way to create a nutritious, affordable meal during times of scarcity.

Another popular legend credits its invention to a peasant woman in Navarra during the First Carlist War (1833–1840), who improvised the dish for General Tomás de Zumalacárregui. While this story is charming, it’s more folklore than fact. What’s certain is that the tortilla de patata quickly spread throughout Spain, becoming a symbol of Spanish culinary tradition and a dish that unites people across regions.

Ingredients for an Authentic Spanish Tortilla

2 lbs (900 g) waxy potatoes (like Yukon Gold or red potatoes)

1 large onion (optional, but traditional in many regions)

8 large eggs

1¼ teaspoons fine sea salt

1½ cups (360 ml) extra-virgin olive oil

Step-by-Step: How to Make the Best Tortilla de Patata

Prepare the Potatoes and Onion:

Peel the potatoes and cut them into thin, even slices (about 1/8–1/4 inch thick). Slice the onion thinly if using.

Cook the Potatoes and Onion:

Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion, ensuring they are mostly submerged in oil. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.

Drain and Mix with Eggs:

Drain the potatoes and onion in a colander, reserving some of the oil for later. In a large bowl, beat the eggs with salt. Gently fold the warm potatoes and onion into the eggs, letting the mixture rest for 5–10 minutes so the flavors meld.

Cook the Tortilla:

Heat a couple of tablespoons of the reserved oil in the skillet over medium-high heat. Pour in the potato-egg mixture, smoothing the top. Cook for 5–6 minutes until the edges set and the bottom is golden.

Flip and Finish:

Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for 3–4 minutes, until just set but still moist in the center.

Serve:

Slide the finished tortilla onto a plate. Let it cool slightly before slicing. Tortilla de patata can be enjoyed warm, at room temperature, or cold—perfect for any meal or as a tapa with crusty bread and salad.

Tips for the Perfect Tortilla

Use waxy potatoes for the best texture.

Don’t rush the cooking—gentle heat yields tender potatoes and a creamy interior.

The “onion or no onion” debate is up to you; both versions are authentic.

Practice your flipping technique—it gets easier with experience!

Why This Dish Is So Loved

Tortilla de patata is more than just a recipe; it’s a piece of Spanish history. Its humble origins and adaptability have made it a favorite for generations. Whether served at a family table or in a bustling tapas bar, this omelette brings people together with its comforting flavors and timeless appeal.

How to Make the Best Fabada Asturiana: Spain’s Iconic Bean Stew

Fabada Asturiana is a legendary bean stew from the northern region of Asturias, Spain. This dish is a true symbol of Asturian cuisine and one of the most celebrated comfort foods in the country. Rich, hearty, and perfect for cold days, fabada brings family and friends together around the table.

Where Does Fabada Asturiana Come From?

Fabada Asturiana hails from Asturias, a lush and mountainous region on Spain’s northern coast. The dish dates back to at least the 16th century, when beans (fabes) became a staple crop in the area. Traditionally, fabada was a humble meal, made with locally grown beans and leftover cured meats from the annual pig slaughter. Over time, it evolved into a dish enjoyed by all social classes and is now considered one of Spain’s top ten most iconic recipes.

The secret to authentic fabada lies in the use of fabes de la Granja, a large, buttery white bean unique to Asturias, and a selection of cured meats known as compango: chorizo, morcilla (blood sausage), and pork belly or shoulder.

Ingredients

To make a classic Fabada Asturiana for 4–6 people, you’ll need:

1 lb (500 g) dried fabes de la Granja (or other large white beans)

2 Spanish chorizo sausages

2 morcilla (Spanish blood sausages)

7 oz (200 g) pancetta or cured pork belly

1 onion, peeled

2 cloves garlic

2 bay leaves

1 tsp sweet Spanish paprika (pimentón)

A pinch of saffron threads (optional, but traditional)

Salt to taste

Olive oil

Step-by-Step Instructions

1. Soak the Beans:

The night before, soak the beans in plenty of cold water. This softens them and reduces cooking time.

2. Start the Stew:

Drain and rinse the beans. Place them in a large pot and cover with fresh cold water. Add the chorizo, morcilla, pancetta, onion, garlic, and bay leaves. Drizzle in a bit of olive oil.

3. Simmer Slowly:

Bring the pot to a gentle boil, skimming off any foam that rises. Lower the heat and let it simmer very gently for 2–2.5 hours. Add a little cold water every 15–20 minutes to keep the beans covered and ensure they cook evenly.

4. Add Seasoning:

After about 1.5 hours, add the paprika and saffron. Salt should be added only when the beans are tender, as adding it too early can toughen them.

5. Rest and Serve:

Once the beans are creamy and the meats are tender, remove from the heat and let the fabada rest for 15–30 minutes. Discard the onion and garlic. Slice the sausages and pork, and serve the stew piping hot, ideally with crusty bread and Asturian cider or red wine.

Pro Tips for Perfect Fabada

Use the best beans you can find—the creamier, the better.

Don’t rush the process: gentle simmering is key for tender beans and rich flavor.

Prepare a day ahead: like many stews, fabada tastes even better the next day as the flavors meld.

Let it rest before serving so the broth thickens and the flavors develop.

Why Fabada Asturiana Is Special

Fabada Asturiana is more than just a meal—it’s a celebration of Asturias’ rich agricultural heritage and a dish that brings people together. With its robust flavors and comforting texture, it’s no wonder fabada has become a favorite across Spain and in Spanish restaurants worldwide.

So, roll up your sleeves, gather your ingredients, and experience a true taste of northern Spain in your own kitchen!