Deviled eggs with tuna

Ingredients

• 150 g Tuna, canned in water
• 50 g Nature yogurt
• 12 pcs Egg
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 24 pcs Capers
• 1 pcs Lemon

Method

1. Cut the lemon in half, squeeze one half and slice the other half thinly.
2. Place the tuna in a bowl.
3. Boil the eggs for 10-12 minutes then peel it.
4. Then cut in half, carefully scoop out the egg yolks and add to the tuna. Mix the mixture with salt, pepper, yogurt and the half lemon juice.
5. Blend the mixture together in a food processor.
6. Put the mixture into pastry bags and prour into the halved eggs.
7. Decorate with lemon and capers and serve with vegetables.