27 Oct Eggs stuffed with White Tuna and Beetroot

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• 6 eggs
• 200 gr. of White Tuna in Olive Oil Olmeda Orígenes
• 1 cooked beetroot
• 3 tablespoons of mayonnaise
• 1 fresh onion
• Salt

To decorate:

• Cucumber
• Iceberg Salad
• Extra Virgin Olive Oil Olmeda Orígenes
• Vinegar of Modena
• Chia seeds
• Salt

Directions: 

1. Cook the eggs during 12 minutes in order that the yolk is fully cooked. Detain the boiling in a bowl of cold water with ice and peel them.
2. Divide the eggs to the half and separate the yolks off the white of the eggs. Reserve a yolk to decorate.
3. Put the rest of the yolks in mixer and add these ingredients : white tuna drained of its oil, cooked beetroot, mayonnaise, finely chopped fresh onion. Crush it until obtaining a paste and add salt.
4. Fill the white eggs and decorate it with grated cucumber and yolk.
5. We serve the stuffed eggs with a salad of lettuce spiced with virgin olive oil extra, Módena’s vinegar and seeds of chía.