Emprimir
Correo Electrónico
Add a photoI 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.
Ingredientes
- 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
Direcciones
- 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.
- Transfer to bowl and set aside.
- Peel the eggs and halve them lengthwise.
- Remove yolks and crumble over tuna mixture.
- Toss well and fill the egg white halves.
- 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.
- Leftover filling is delicious spread on crostini.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 44 | 36% |
| Total Fat 4.86g | 6% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 265mg | 11% |
| Potassium 219mg | 6% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.23g | 1% |
| Protein 16.51g | 26% |
Evaluaciones
17 de Febrero de 2012
I admit I used some shallots I needed to use - but I did use the Dijon! Outstanding!1 replyYo he cocinado/probado esta receta
Comentarios
08 de Febrero de 2012I used a smooth Dijon, and I now have a wonderful one with a little basil in it that would be really good i think.- 08 de Febrero de 2012Phyllis - Gotta have a photo of this! I will make it & post one. Any preference for the mustard - a smooth Dijon or a coarse mustard?
