|Hard cooked eggs||2|
|Vegetable cooking spray||1|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Canned water packed albacore tuna||13 Ounce, drained (2 Cans, 6 1/2 Ounces Each)|
|Hot cooked rice||2 Cup (32 tbs), cooked without salt or fat|
|Curry powder||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Fresh spinach leaves||6 Large|
|Peeled seeded chopped tomato||1⁄3 Cup (5.33 tbs)|
|Minced fresh parsley||1 Tablespoon|
Slice eggs in half lengthwise; remove yolks.
Chop egg whites and yolks separately.
Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
Add green onions, and saute until tender.
Reduce heat to low.
Add chopped egg whites, tuna, and next 4 ingredients; stir well.
Cover and cook 5 minutes or until thoroughly heated.
Spoon mixture onto a spinach-lined serving platter.
Sprinkle with chopped egg yolks, tomato, and parsley.