Barchette with tuna

Preparation:

Preparation: Following the instructions in the recipe for 'Barchette al salmon' (see Recipe), prepare the boats with the flour, butter, a yolk and a pinch of salt and cook them in the oven, in the special moulds. Meanwhile, boil two eggs in boiling water for 10 minutes. Drain them, let them cool under running water, peel them, separate the egg whites from the yolks and finely chop both. Put the tuna in a bowl and mash it with a fork. Grate the Parmesan cheese, add it to the tuna and mix thoroughly. Dilute the mixture with the cream and pass it through a fine sieve, collecting it in a bowl. Keep it in the refrigerator for 15-20 minutes. Put the mixture in a pastry bag with a smooth nozzle and distribute it into the boats, which you will decorate with alternating strips of chopped egg white and yolk. Arrange the boats on a serving plate and serve.