Tuna-Stuffed Eggs

Recipe Ingredients

4		Eggs (large)
		Radicchio or red-leaf lettuce leaves
1/4 cup	59ml	Drained canned oil-packed tuna
3 tablespoons	45ml	Softened butter
1 tablespoon	15ml	Freshly grated Parmigiano-Reggiano
1		Grated nutmeg - (small pinch)
1 tablespoon	15ml	Finely chopped Italian flat-leaf parsley

Recipe Instructions

Place the eggs in a small saucepan with warm water to cover. Bring to simmer over medium-low heat. Cook for 12 minutes. Immediately cool the eggs under cold running water.

Peel the eggs and cut them in half lengthwise. Place the yolk in a medium bowl. Arrange the whites on a plate lined with the lettuce leaves.

Add the tuna to the egg yolks and mash with a wooden spoon. Beat in the butter, cheese, and nutmeg. Stir in the parsley.

Spoon the mixture into the egg whites. Cover and chill for 1 hour before serving. This recipe serves 4.

Source:
THE ANTIPASTO TABLE by Michele Scicolone (c) 1991 - William Morrow and Company, New York - 262 pages - $20.00 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest

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