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

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Instructions

1. Place the eggs in a medium saucepan with cold water to cover. Cover the pan and bring the water to a simmer. Cook 12 minutes. Drain and cool the eggs under running water.
2. Peel the eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks with the butter. Stir in the tuna, cheese, and salt and pepper to taste.
3. Place the egg whites on a plate lined with lettuce leaves. Stuff the whites with the yolk mixture. Garnish with chopped parsley. Serve immediately.