6 large eggs, hard-boiled with shells removed
1 can (7 oz.) chunk white tuna, packed in water
1 tsp prepared Dijon mustard
2 cloves garlic
3 T lime juice
Salt and pepper to taste
1/4 cup fresh parsley
Slice the eggs in half lengthwise and carefully discard three of the six yolks. Reserve the other three. Set egg white hollows aside. Drain the canned tuna, removing excess water by pressing it with the back of a spoon against the colander. Process the tuna, egg yolks, mustard, garlic, lime juice, salt and pepper in a food processor to a puree. Adjust seasoning. Spoon or pipe the tuna mixture into the hollowed eggs. Garnish with parsley and serve at room temperature or chilled.