Stuffed eggs with tuna, capers and olives is a classic Italian antipasto for a special occasion. It is a simple, fast and tasty recipe that you can enjoy for Easter dinner or on an Easter Monday picnic (Pasquetta, “little Easter”, the day after Easter). In Christianity, eggs were a traditional symbol of fertility and rebirth for the celebration of Easter season. The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to consume chocolate eggs, or confectionery hidden in plastic eggs. Easter is certainly a feast loved by the kids!!
This recipe belongs to my family tradition; it was always my dad’s contribution to our Easter meal. Now, every time I prepare it, I think of how much I enjoyed helping him make it. Just one interesting tip: Etiquette dictates that eggs (and frittata too) should not be cut with a knife. Egg is a holy symbol, therefore it must not be divided with a knife – use only a fork. Happy Easter my beloved readers! Buona Pasqua!
UOVA RIPIENE ALL’ITALIANA (ITALIAN STYLE STUFFED EGGS)
170 g (about 6 oz) canned tuna, drained
50 g (about 4 tablespoons) capers, “sottosale” preserved in salt, washed and drained
12 medium green olives, pickled
1 teaspoon garlic powder
1 tablespoon dried or fresh dill
1 tablespoon Greek yougurt
1 tablespoon mayonnaise
6 large eggs
Freshly ground black pepper
Lettuce, cherry tomatoes, baby carrots and bell peppers to garnish
1. Prepare the eggs. Place the eggs in a saucepan and fill it with cold water fully covering the eggs by about 2.5 cm (1 inch). Bring the water to boil and then cook for 8-9 minutes. Remove the eggs from the hot water and place immediately in cold water. It will be easier to remove the shell.
2. In a food processor mix the tuna, capers, olives, onions, yogurt, mayonnaise, garlic, dill and pepper
3. Clean the eggs. Cut in half lengthwise, remove the egg yolk. Reserve the white halves and place the egg yolk in the food processor. Mix for a few seconds with the other ingredients. Fill each half egg with the filling
4. Place some lettuce on a serving dish and add the eggs. Season with some dill. You can enjoy with some fresh vegetables.
Notes: Canned tuna is a genuine ingredient: fish, baked and preserved with salt water or olive oil. Of course the quality of tuna and olive oil is critical. Here are some things to consider and tips to keep in mind. Look for better quality tuna, for example Thunnus thynnus and Thunnus albacore. The meat should also be compact, the more compact the slice is, the better quality it is. The pinkish color is indicative of fresh meat, brown is a sign of longer preservation. – Paola