Cooking Instructions

• When cooled down, cut the boiled eggs in two halves. With a teaspoon, separate the yolks from the white eggs. Save the white eggs
• In a food processor, add the yolks, the drained tuna, the whole capers and the mayonnaise and blend until you obtain a creamy, beige colored, sauce. Refrigerate if needed
• Fill the white eggs with the obtained tuna sauce. If prepared ahead, refrigerate. Bring to room temperature, before serving

Tips:

In addition to the whole capers, you can add some pitted green olives to taste

To garnish your dish, you can lay on your preparation, some whole Italian parsley or whole capers