Ingredients:
- 1 red salad,
- 2 radishes,
- 1 hard-boiled egg,
- 1 fresh basil tuft,
- 1 Ginos Bebè tomato (COD. 01039),
- 80 g Ginos tuna filets (COD. 05011),
- 60 g Ginos "Capriccio alla zingara" mixture (COD. 01334),
- 15 g Ginos mayonnaise (COD. 03222),
- 30 g Ginos black olives rings (COD. 01308).

1. Open and partly drain the "Capriccio alla zingara" mixture and pour it in a bowl.

2. Mix it with some mayonnaise until you obtain an homogeneous texture.

3. Shell and cut a hard-boiled egg in halves vertically.

4. Remove the yolk from a egg half and put it in a blender.

5. Whisk it with some tuna and a spoonful of mayonnaise.

6. The mixture has to be sufficiently compact.

7. Put it in a sac a poche with a striped extremity and let it cool in the fridge.

Compose the plate in this way:
1. Place a ceramic bowl on a plate and cover it with some red salad leaves and the mixture obtained with the "Capriccio alla zingara".
2. On the opposte side arrange the egg white and fill it with the tuna mixture.
3. Place the other egg half in the center and lay a tuna filet down on it and decorate it with some point of mayonnaise.
4. Garnish with some olive rings, a Bebè tomato with a basil bud and some radish decorations.