Tuna-stuffed eggs are a classic Italian appetizer, ideal to accompany lunch or dinner. They are hard-boiled eggs filled with a tuna cream and seasoned with pickled gherkins and olive oil. Tuna-stuffed eggs are very versatile and can be served cold or slightly warm. This dish is originally from Piemonte, but is widespread throughout Italy.
Hard-boil the eggs, peel them and cut them in half
Remove the yolks, place them in a bowl and mash them
Add the well-drained, flaked tuna and the pickled gherkins finely chopped
Mix everything thoroughly and soften with a little olive oil
Fill the egg white halves with this mixture so that it protrudes slightly from the cavity
Serve
Italy
| Energy (kcal) | 41.27 |
| Carbohydrates (g) | 2.09 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 1.78 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 3.8 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.57 |
