Eggs Stuffed with Tuna and Vegetables
A quick and light bite made with Isabel's Vegetable Medley Bowl
- 1 Bowl of Isabel Vegetable Medley with Chunk Light Tuna
- 4 Eggs
- 1 Grated Carrot
Adapted from isabeltuna.com
Boil the eggs for about ten minutes. Allow to cool and then peel.
Cut the eggs in half and remove the yolks. Crumble the yolks in a bowl and save to use as a topping.
Spoon small amounts of the Isabel Vegetable Medley with Tuna into the small egg ‘bowls’.
For a nice presentation, serve over grated carrots and top with the crumbled egg yolks.