Tuna Tartlets

Ingredients

• small fluted pastry cases (croustades dentelées)
• tuna, finely minced
• mayonnaise sauce
• tuna escalope, round-cut
• hard-boiled eggs, white and yolk separated and minced
• parsley, minced

Instructions

1. Line the bottoms of small fluted pastry cases with a fine minced tuna mixture bound with mayonnaise sauce (mayonnaise).
2. Top each tartlet with a thin slice of tuna, cut round with a cutter.
3. Border the tuna slice with an alternating rim of minced hard-boiled egg white and yolk.
4. Place a small point of minced parsley in the center of the tuna escalope.