|1 cans||Tuna fish|
|Pepper & Salt|
Boil the eggs hard, cool in cold water and peel. Cut the eggs in half. Using a teaspoon, carefully remove the egg yolk from the egg, place in a bowl and crush with a fork. Drain the tuna oil and mix the tuna with the egg yolk. Dice half an onion very finely and add to the tuna. Mix with a little mayonnaise to a smooth but firm cream. Lightly season with a little curry, pepper and salt. Fill the cream into a piping bag with a large star-shaped spout and squeeze small heaps into the egg halves. To prevent the egg halves from slipping on the plates, you can place the stuffed eggs on a bed of fresh herbs. Extend the remaining tuna cream with a little fraiche cream and serve as a dip. It goes well with freshly baked bread.