This is a print preview of "Tuna Stuffed Eggs" recipe.

Tuna Stuffed Eggs Recipe
by Phyllis Smith

Tuna Stuffed Eggs

I first had these as part of a beautiful salad that also included fried eggplant rounds and several types of olives, at the Locanda Rosati near Orvieto, Umbria, Italy. Wonderful for a spring antipasto or as part of a summer lunch.

Rating: 4.8/5
Avg. 4.8/5 4 votes
Prep time: Italy Italian
Cook time: Servings: 4

Ingredients

  • 4 eggs, hardboiled. cooled to room temperature
  • 1 small onion,cut into 1" chunks
  • 1 stalk of celery, cut into 1" chunks
  • 2 sprigs of basil, leaves only
  • 2 T parsley leaves
  • 1T capers
  • 2t mustard
  • 1 sweet pickle or a little pickle relish
  • 1 5 oz can tuna packed in oil
  • salt and pepper to taste

Directions

  1. Place the onion, celery, whole parsley leaves, basil, capers, mustard, pickle and tuna in food processor and pulse until finely chopped. Alternatively, finely chop all ingredients with a mezzaluna or large knife.
  2. Transfer to bowl and set aside.
  3. Peel the eggs and halve them lengthwise.
  4. Remove yolks and crumble over tuna mixture.
  5. Toss well and fill the egg white halves.
  6. Serve on a bed of greens lightly tossed with olive oil (and add different colored olives and/or fried eggplant rounds as you wish) and seasoned with salt and pepper.
  7. Leftover filling is delicious spread on crostini.