Directions

Put 6 eggs into a saucepan, cover with water.
When the water reaches the boiling point, cut the heat to simmer and cook them for about ten minutes and then drop them into iced water. Then peel them and cut in half lengthwise.
Remove yolks carefully to preserve white shells.
Drain water from the tuna can.
Crush yolks being careful not to overbeat the yolks, which will make them leathery, and stir tuna together with a fork.
Add salt and mayonnaise and stir.
Fill white shells with yolk mixture.
Add chopped parsley on top of each egg for decoration.
Refrigerate immediately.
Serve with sliced tomatoes if you wish.

Bon Appétit!