Deviled Eggs With Confit Tuna, Olives, Tomato, and Olive Oil Recipe
Ingredients (10)
- 6 hard boiled or hard steamed eggs, peeled and halved lengthwise
- 6 ounces high quality tuna packed in olive oil, drained
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 tablespoons minced pitted black olives
- 1 small tomato, peeled, seeded, and finely diced
- 1 teaspoon dijon mustard
- 2 teaspoons juice plus 1 teaspoon zest from 1 lemon
- 1 teaspoon white wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
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Directions
Learn how to make this recipe at Serious Eats