Prepare boiled eggs. Put eggs in water and cover the pan. Bring to the boil and turn off the heat. Leave for about 12 minutes.
Put the chopped onion, drained tinned tuna, mayonnaise and black pepper in a bowl and mix well.
Peel the eggs and cut in half lengthwise. Slice off a bit from the bottom to make them flat and easier to balance.
Stuff the egg with plenty of the tuna salad.
Quarter the slices of cheese and place on top of the tuna salad. Sprinkle with black pepper.
Lay out a piece of baking paper and toast the stuffed eggs in a toaster oven for about 4 minutes until the cheese is brown and melting.
Combine the ☆ ingredients to make sauce and spread in circle on serving plates. Put small dots of ketchup on the sauce.
Draw a line with a toothpick from the first dot to the last to make heart shapes. Place the stuffed eggs on top of the sauce.
Story Behind this Recipe
I wanted to make something simple but pretty that would make everyone happy.
After chopping the onion, absorb the excess moisture with kitchen papers to refrain it from being watery when you put it on the eggs. The tuna salad is seasoned already so it doesn't actually need sauce. You can place the stuffed eggs as they are in your bento boxes.