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Recipe by Emporion
Tuna-filled eggs are a classic Italian appetizer, ideal to accompany lunch or dinner. They are hard-boiled eggs stuffed with a tuna cream and seasoned with pickled gherkins and olive oil. Tuna-filled eggs are very versatile and can be served cold or slightly warm. This dish originates from Piedmont, but is widespread throughout Italy.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Hard-boil the eggs, peel them and cut them in half
Step 2 of 5: Remove the yolks, place them in a bowl and mash them
Step 3 of 5: Add the well-drained, crumbled tuna and the very finely chopped gherkins
Step 4 of 5: Mix everything carefully, softening with a little oil
Step 5 of 5: Fill the halved egg whites with this mixture, making sure it protrudes from the hollow
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Eggs and Fish
In gray: not detectedDetected
| Average values | Per serving125 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 501 kJ120 kcal | 401 kJ96 kcal |
| Fat | 7.03 g | 5.62 g |
| of which saturated fatty acids | 2.4 g | 1.92 g |
| Carbohydrates | 1.68 g | 1.34 g |
| of which sugars | 1.43 g | 1.14 g |
| Fibre | 0.6 g | 0.48 g |
| Protein | 12.13 g | 9.7 g |
| Salt | 0.55 g | 0.44 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
