Ferocious chicory boats

Name: ferocious chicory boats
Total time: 25 min
Yield: 4
Ingredients: 4 egg; 12 cherryto; 2 tin can tuna in water; 3 twig parsley; 2 tablespoon mayonnaise; 2 stump chicory

Ingredients

Directions

Boil the eggs in a pan with plenty of boiling water and some salt almost hard in eight minutes.
Drain the eggs in a colander and rinse immediately with cold water.
Peel all the eggs and finely chop an egg with a fork in a deep plate.
Cut the other eggs each into four parts and halve the cherryto.
Drain the tuna in a colander.
Cut the parsley with a pair of scissors over the mashed egg.
Also pour in the tuna and mayonnaise.
Add some salt and pepper to taste.
Cut off the butt of chicory bushes and detach the leaves.
Find three nice large leaves of chicory per person and put them aside for a while.
Cut the remaining chicory into thin strips and scoop them through the tuna salad.
Spoon the tuna salad in the leaves of chicory and place three chicory on each plate.
Garnish the shanks with the egg cubes and the cherry.