Name: Tuna-Stuffed Eggs
Yield: Makes 4 to 8 servings
Ingredients: 4 large eggs; 2 tablespoons unsalted butter, softened; 1/4 cup drained oil-packed tuna, mashed; 1 tablespoon grated Parmigiano-Reggiano; Salt and freshly ground black pepper; Lettuce leaves; Finely chopped fresh parsley, for garnish

Uova Ripiene di Tonno

Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.

Recipe notes

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