Jan Buhrman

Recipes

Martha's Vineyard Catering, Culinary & Agricultural Experiences

Deviled Atlantic Tuna Eggs (GF)!

The Azores are a place where land and sea come together in the most beautiful way, and nowhere is that more evident than in their cuisine. When we first met Chef Hugo in 2023, we were instantly drawn to his deep connection to Azorean ingredients. His approach is both simple and elevated—bringing out the best in what the islands have to offer. From garden-fresh vegetables to sustainably sourced seafood, every dish tells a story.

In both 2024 and 2025, we had the pleasure of cooking with Hugo. Azoreans love canned fish, and even our driver, Evervitro, would share his favorite brand with us. One of our favorite bites from that day was his take on deviled eggs—made with ventresca, the prized belly of Atlantic tuna, and a balance of fresh, briny, and tangy flavors. It’s the perfect small bite to bring a taste of the Azores into your home. Hugo reserved the yolks, mixed in some mayo and mustard, and served them on celery for us to munch on while he prepared the tuna-stuffed eggs.

Here’s the recipe!

Ingredients:

  • 6 hard-boiled eggs

  • 1 can of ventresca (Belly of the bonita) - canned or jarred tuna in olive oil from Corretora

  • 1 tbsp minced parsley leaves

  • 1 tbsp chopped black olives

  • 1 tbsp small diced fresh tomato (no skin)

  • 1 tsp Dijon mustard

  • 1 tsp lemon juice

  • 1 tsp white wine vinegar

  • Olive oil

  • Fresh pepper

  • Salt

Directions:

  1. Cut the boiled eggs in half and reserve the egg whites for stuffing.

  2. Open the can of ventresca and set aside a few pieces for decoration.

  3. Mix all the remaining ingredients until well combined and creamy.

  4. Check the seasoning and adjust as needed.

  5. Fill the egg white halves with the mixture and top each with a small slice of ventresca.

  6. NOTE : Hugo reserved the yolks, mixed in some mayo and mustard, and served them on celery for us to munch on while he prepared the tuna-stuffed eggs.


    If you’re as fascinated by Azorean cuisine as we are, why not come and experience it firsthand? We’re returning to the Azores for the third time from September 20–27, and it’s going to be a week full of incredible food, wine, and unforgettable moments. From market visits to hands-on cooking sessions with local chefs, every part of this trip is designed to immerse you in the flavors of the islands.

Want to join us? Check out all the details and secure your spot!

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