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) | 92.63 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.91 |
| Fat (g) | 5.41 |
| of which Saturates (g) | 2.04 |
| Protein (g) | 9.82 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.33 |
