Tuna Stuffed Eggs Started the Renaissance

Italian Appetizer

TUNA STUFFED EGGS

(Uova Ripiene di Tonno)

INGREDIENTS

4 eggs
2 tablespoons mayonnaise
1 4-ounce can tuna, drained
1 teaspoon capers, drained
⅛ teaspoon pepper
¼ teaspoon salt
1 teaspoon lemon juice
4 leaves lettuce
1 tablespoon fresh Italian parsley

SPECIAL UTENSIL

small food processor

Serves 4. Takes 35 minutes.

PREPARATION

Add enough water to cover eggs with 1″ extra. Bring water to boil. Use a large spoon to carefully add eggs. Boil for 12 minutes. Remove eggs and put in a bowl of cold water. Peel eggs. Cut eggs in half along their length. Remove yolks and set aside.

Add yolks, mayonnaise, tuna, capers, pepper, salt, and lemon juice to small food processor. Blend until creamy. Fill egg-white halves with equal amounts of creamy mixture. Tear lettuce leaves in half. Place filled egg-white haves on lettuce-leaf halves. Dice parsley. Garnish with parsley.

TIDBITS

1) One night Contessina de’ Bardi dreamed this entire recipe in modern Italian. Unfortunately, she and many others on the Italian peninsula still spoke Latin. She had no idea what she had imagined.

2) So asked her husband Cosimo de’ Medici (1389-1464), “We don’t we all learn Italian? That way we can all understand this recipe and make a yummy appetizer. “But,” said Cosimo, “there are sorts of proto-Italian dialects around. How will we get everyone to agree on just one version?”

3) “Well,” said Contessina, “We’ll make Florence the center of the art world. All Italy will come here to marvel at our artistic glory. The visitors will all pick up Florentine Italian. So will I. Then I’ll be able to make you Tuna Stuffed Eggs.” Cosimo said, “Sounds good.” And so began The Renaissance.

– Paul De Lancey, The Comic Chef