Tuna-stuffed eggs are a classic Italian appetizer, perfect for accompanying 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 originates from Piedmont but is popular throughout Italy.
Boil the eggs, peel them, and cut them in half
Remove the yolks, collect them in a bowl, and mash them
Add the well-drained and crumbled tuna and finely chopped gherkins
Mix everything carefully and soften with a bit of oil
Fill the egg whites with this mixture, making sure it protrudes from the cavity
Serve
Italia
| 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 |
