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