This recipe calls for stuffing hard boiled egg whites with a mixture of tuna, beetroot, mayonnaise, and onion. The filling is made by mixing tuna, cooked beetroot, mayonnaise, and chopped onion in a food processor until a paste forms. The egg whites are filled with the mixture and decorated with grated cucumber and a reserved egg yolk. The stuffed eggs are served with a salad of iceberg lettuce dressed with extra virgin olive oil, balsamic vinegar, and chia seeds.

1. Eggs stuffed with White Tuna and Beetroot
Ingredients:
• 6 eggs
• 200 gr of white tuna in olive oil
• 1 cooked beetroot
• 3 tablespoons of mayonaise
• 1 fresh onion
• Salt
To decorate:
• Cucumber
• Iceberg Salad
• Extra virgin olive oil
• 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.