Half a dozen cackleberries, a can of tuna and a few oddments and you have yourself a nice, tasty tapa.
6 eggs
2 piquillo peppers
Mayonnaise, readymade or homemade
2 Tablespoons oil
1 tin tuna in olive oil
French bread (baguette)
Boil the eggs with salt for 15 minutes. remove the shells under cold running water to stop them from cooking further. Chop them in half and remove the yolks.
To enable them to stand upright, cut a small slice off the domed area. Crush the chopped yolk and chopped pepper, the crumbled tuna and 2 or 3 tablespoons of mayonnaise.
Stuff the egg whites and place them on 6 slices of bread. Chop up 1 pepper into 6 small squares and garnish each egg.