This recipe is inspired by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Her version can be found in her cookbook Spice: Flavors of the Eastern Mediterranean (HarperCollins, $34.95).
In a small saute pan over medium-high heat, cook tuna, celery, and scallion in oil until the scallion is softened, about 3 minutes. Remove from heat and stir in curry. In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper. Season egg whites with salt and pepper; fill each center with a heaping spoonful of filling (or fill a pastry bag with filling and “pipe” into individual whites). Top with chopped olives and chives.