Tuna Stuffed Cucumbers

Preparation:

Preparation: Boil the potatoes, drain them, peel them and mash them with a fork in a bowl or mash them in a potato masher. Add the roughly chopped hard-boiled eggs and the drained and crumbled tuna. Working with a spoon, stir in the parsley or basil and cream. Cut the cucumbers in half lengthwise, then dig them a little with a teaspoon, making boats. Dry the inside of the cucumbers a little with kitchen paper. Season the filling with salt and pepper, then distribute it among the cucumbers and leave the cucumber boats to rest in the refrigerator for 1/2 hour before serving. Arrange the cucumbers on a serving plate, garnish with the tomato cut into slices or wedges and serve.