1In 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.
If using can tuna add it when adding curry.
2In a medium bowl, combine tuna mixture with mayonnaise, parsley, olives, and yolks. Season with salt and pepper.
3Season 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 parsley. Chill before serving.