I've been making this salad for a very long time, but I started serving it in egg tartlets two years ago-as soon as I saw this option for serving another salad on the Internet. I liked the idea very much. In these tartlets, you can serve any salad that includes eggs.
This amount of salad is enough to fill 10 egg tartlets, but, as an option, you can fill 5 prepared tartlets with it, and put the rest of the salad in the salad bowl. This time I did.
In silicone molds, well-oiled, break the eggs, spoon to correct the yolk, so that it was in the middle. Put in a steamer and cook for 8 minutes.
Meanwhile, put the tuna in a bowl, mashed with a fork, without liquid.
Add the chopped onion.
Part of the cucumber cut and prepare for decoration, then the rest of the trim and trim from the decoration finely cut. Add to the tuna and onion.
The eggs are cooked-wait a few minutes-they will quickly cool down.
Gently release from the molds, turning them over in the palm of your hand.
With a sharp knife, cut out the middle, which are finely chopped and add to the salad along with the rice.
Add mayonnaise. Stir. Fill egg tartlets with the resulting salad and garnish with prepared cucumbers and herbs if desired.