STUFFED BOILED EGGS

Appetizer

8 eggs (medium/large)
1 can of Tuna in olive oil
4 anchovies fillets
1/4 cup of salted capers
2 tbsp of parsley, chopped

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 but keep the oil too, separate. Rinse the capers from salt.
When the eggs are done, drain them from the hot water and cool them under cold water. Cut them in half and let them cool completely. Carefully remove the yolk.
Blend together yolk, tuna, anchovies and capers. If it is too thick, you can add a little of the tuna oil (or mayo if you like it) and mix well to create a smooth cream.
Use this cream to fill the eggs. Sprinkle with parsley and put in the fridge for around 1 hour. You could also mix the parsley in the tuna cream.

Adding some wine vinegar to the water when you cook the eggs will prevent the exit of the albumen during the cooking.