- 6 cooked eggs
- 2-3 tins of tuna
- Sauce of tomato
We cook the eggs and allow that they should cool.
Once colds, we divide them to the half and withdraw the yolks.
In a plate, we crush the cooked yolks and add the tuna. We mix it well and add sauce of tomato to the taste and return to remove.
We recover the eggs cooked and divided by the half and are refilling them with the mixture of yolks, tuna and sauce of tomato.
We can present them with a bit of dusted parsley and mayonnaise.