Tuna Stuffed Eggs

Why does this recipe call for a full dozen boiled eggs, when most of my stuffed egg recipes call for only a half a dozen? Because I didn't want you to be stuck with half a can of leftover tuna, that's why.

Use chunk light or even flake tuna they're cheaper, and it's not as much work to break them up.

What you need:

• 12 hard-boiled eggs
• 6 ounces (140 g) canned tuna, drained
• '/2 cup (120 g) mayonnaise
• 2/3 cup (110 g) finely minced red onion
• 2/3 cup (110 g) finely minced celery
• 1 teaspoon chili garlic paste
• 2 teaspoons prepared horseradish
• 2 tablespoons (20 g) grated Parmesan cheese

What you do:

1. Cut the eggs in half, and carefully turn the yolks out into a mixing bowl. Arrange the whites on a plate.
2. Add the tuna and mayo to the egg yolks, and mash until the tuna is thoroughly broken up.
3. Now stir in your vegetables. Then add the chili garlic paste and horseradish.
4. Stuff the yolk-tuna mixture into the whites, piling it high. Sprinkle the Parmesan cheese over the stuffed eggs, and serve.

YIELD: 24 servings

Nutrient breakdown per serving:

• 84 calories
• 7 g fat
• 5 g protein
• 1 g carbohydrate
• trace dietary fiber
• 1 g usable carbo

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