TUNA STUFFED EGGS

Appetizer - Lactose and gluten free

6 eggs, hard boiled
1 can Italian tuna in olive oil (or high quality one)
3-4 Italian anchovy fillets, in olive oil (or 1 1/2 tbsp anchovy paste)
2 tbsp Italian capers, packed in salt and rinsed
1/2 cup mayonnaise (or more, depending on need)

Put the eggs in cold water and bring to boil, then cook for 8-10 minutes depending on the size.

Drain the tuna from the oil and smash with a fork.

When the eggs are done, drain them from the hot water and cool them under cold water. Cut them in half lengthwise and let them cool down completely. Carefully remove the yolk.

Blend together yolk, anchovies, capers with half of the mayonnaise. Transfer to a bowl, add tuna and the remaining mayonnaise; mix well to create a smooth cream.

Use this cream to stuff the eggs. Refrigerate until it's time to serve them.

- You could add fresh, chopped parsley to the tuna cream.
- For a smoother cream, blend tuna with alla other ingredients.
- Adding some wine vinegar to the water when you cook the eggs will prevent the exit of the albumen during the cooking.
- This recipe is gluten and lactose free