Ingredients
Yield: 8 servings
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8
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large eggs
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4
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tablespoons
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unsalted butter
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½
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cups
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oil-packed tuna, mashed
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some
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lettuce leaves
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some
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fresh parsley
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2
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tablespoons
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grated Parmigiano-Reggiano
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some
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salt and pepper
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Posted by Vireja69 on Apr 13, 2015
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Instructions
Place the eggs in a saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 min.
Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley.
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