Tuna With Bearnaise Sauce
|Canned tuna||24 Ounce (6 Cans, 4 Ounce Each)|
|Hard cooked eggs||3|
|Bearnaise Sauce||1⁄2 Cup (8 tbs)|
|Dill||1 Bunch (100 gm)|
1. Open and drain each can of tuna and arrange on a serving dish layered with fresh dill.
2. Place a teaspoon of Bearnaise sauce on top of each tuna round.
3. Shell the hard-cooked eggs; cut in half and arrange each half on the sauce.
4. Put a small dollop of caviar on top of each egg and serve with freshly heated bread.