Uova ripiene al tonno

uova ripiene

These eggs take me back to when I was a little girl and was visiting my grandparents. My grandma  always made these stuffed eggs with tuna as an antipasto when we visited- amongst other things (I still salivate thinking about them. She was such a good cook!). I didn’t mind the fact that she didn’t vary the repertoire as I used to love them. As I was taking a trip to memory lane I decided to recreate them. I’m not sure I have got the quantities right but I think I am roughly on the right track. They are ideal as a snack/starter and really easy to make. The only problem is shelling the hardboiled eggs , which can be a bit of a bugger sometimes!


4 hard boiled eggs

half a tin of tinned tuna in olive oil, well drained

3-4 anchovies

10 capers, rinsed , plus a few more to use as decoration

some fresh flat parsley, chopped

a couple of tablespoons mayonaise


Cut the hardboiled eggs in half and remove the yolk. Put them in a food processor with all the other ingredients and give  them a quick whizz. Fill the eggs with the mixture. Decorate with a caper on each half. Voilà!

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