Where this cookbook gets annoying is when it assumes sizes are standard throughout the world. This recipe just calls for “1 tin of tuna.” So… three ounces? Six? Eight? Kind of a giant range there. We used Tonnino tuna, which came in a 6.7-oz. jar, but we didn’t use all of it. I’m going to recommend a 5-oz. can, but taste the mixture and adjust to your liking. (A different recipe called for “2 packets of cooked octopus.” Thank you, that is super helpful.) In the book, this recipe was served on top of toasts, which required slicing off the bottoms of each egg half. That seemed unnecessarily fussy (and probably the egg would just slide right off the toast onto your lap anyway) so we just made them as deviled eggs.
2 pickled red cherry peppers (we got ours at the supermarket olive bar, the extras are in the middle of the plate in the photo)
1 small chili pepper, minced (we used a SUPER CHILI from my garden, but any 2–3 inch red chili would work)
2–3 Tbsp mayonnaise
1 5-oz. can of tuna in olive oil
1 Tbsp mixed fresh tarragon and parsley, chopped
Salt and pepper, to taste
Extra fresh chopped parsley for garnish
Hard boil the eggs using your preferred method. Peel them and cut in half lengthwise. Mince one of the cherry peppers and cut the other into 12 strips (mince the rest if there’s any left over). Empty the egg yolks into a bowl. Add the mayonnaise, tuna, herbs, and both varieties of minced peppers. Mix together and taste for seasoning.
Scoop yolk mixture back into eggs, rounding the tops nicely. Garnish with the reserved strips of cherry pepper and a sprinkle of parsley.