Stuffed eggs of tuna
-6 bolied eggs
-1 tin of tuna 252 grams (Net Weight)
-1 small can of fried tomato
-1 small can of mayonnaise
We cut the eggs for the half longitudinally and we withdraw the yolks, of which we reserve two halfs.
In a bowl, the remaining yolks are mixed together with the tuna center loins and the fried tomato.
The halves of the eggs are refilled by the previous mixture and placed in a source covering them with mayonnaise, on which it is spilled grated of the two half egg yolks that had been reserved.
To finish, we decorate the dish with very thin cut lettuce.