1) Cut your eggs in half and separate the yolks from the whites.
2) Set some the cooked yolks aside for later.
3) On a clean carving board, place the rest of the yolks, the drained tuna, the finely chopped shallot, the mustard, some flat parsley and the vinegar. Season well.
4) Start mincing the lot with a chopping knife until you get a coarse stuffing.
5) Fill up the egg whites shell with a piping bag or simply with a spoon.
Arrangement
Place the cress salad at the centre of your dish and place the stuffed eggs, upside down around it and coat them with some mayonnaise. Finish by sprinkling the finely chopped egg yolks that you kept earlier on, over the eggs.
"I know, it seems to be a lot of explanations for a recipe that is quite simple, but it is very easy to make mistakes and get a poor result at the end!"
credits photo : © Asfaux Patrick - A.F.Touch
