Prep:

1.  Prep the eggs:

First hard boil your eggs:

Place the eggs in a small pan so that each one touches the bottom

Cover the eggs with cold water and bring to the boil

Place on the hob and bring to the boil

When you hear the eggs tapping the bottom of the pan – time 10 minutes

Immediately drain and plunge the eggs into cold water to cool rapidly

Crack the shell and peel off the shell

Storing the shelled eggs in cold water until the fillings are made

2.  Prep the tuna filling:

Peel the garlic clove and then put it into a garlic press

Crush the garlic and add mayo and mix  

Open the tuna and drain off the oil (or brine) from the tin

 Scrape the tuna into the mayo and garlic mix and stir really well with a wooden spoon or fork

Add seasoning – salt and black pepper

Mash this mixture with a wooden spoon or fork until it becomes a paste

3.  Prep the egg boats:

Take the cold eggs and cut each one in half lengthwise with a sharp knife

Slice a tiny layer of the egg white off each half so that the eggs will stand without wobbling

Wet your hands and lightly take about a spoonful of mixture and form it into a ball shape

Pick up the egg boat and press the ball shape to cover the cut surface and yolk

Carefully shape the half egg and tuna to replicate a whole egg and put onto a flat serving dish

Slice a couple of olives into thin slices and use these to decorate the tuna surface

Place a teaspoon of smoked paprika onto a chopping board and using the blunt side of a knife

Tap the knife into the paprika and then touch the tuna mix to leave red stripes.