Cook the eggs, cool them and peel them under the tap, to facilitate the work.
| 🚻 12 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make stuffed eggs with atun and tomato sauce: |
| 12 Egg units 3 cans of tuna ½ cup of mayonnaas 1 fried tomato boat |
| Additional characteristics: cheap cost, boiled |
Ingredients to make stuffed eggs with atun and tomato sauce:
2. We cut each egg along and separate the cooked yolks and reserve the whites separately.
3. To make the filling, we crush with an 8 yolks and leave 4 whole. We drain the tuna cans and put two tablespoons of mayonnaise.
4. We mix well and rectify mayonnaise if necessary. The result must be a consistent texture paste. It also corrects the seasoning if necessary.
5. We fill the clads cooked with this mixture, distributing it well.
6. To prepare the plate, cover each piece with a well-full spoonful of mayonnaise.
7. Then spread the fried tomato on the mayonnaise layer of the stuffed eggs.
8. We take the reserved yolks and crumble them with a grater or with our hands, put them above the tomato. We keep the eggs stuffed with tuna until it is useful.
