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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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4


Cost per serving $0.79 view details
  • 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


  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.


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%
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  • Amos Miller
    I admit I used some shallots I needed to use - but I did use the Dijon! Outstanding!
    Yo he cocinado/probado esta receta
    1 reply


  • Phyllis Smith
    08 de Febrero de 2012
    I used a smooth Dijon, and I now have a wonderful one with a little basil in it that would be really good i think.
    • Amos Miller
      08 de Febrero de 2012
      Phyllis - Gotta have a photo of this! I will make it & post one. Any preference for the mustard - a smooth Dijon or a coarse mustard?

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