These Spanish-inspired deviled eggs are a delightful fusion of flavors, featuring tuna, radish, and smoked sweet paprika. Perfect as a tapa or appetizer for any occasion!

Ingredients:

• 6 large eggs
• 1 tuna can by Ramon Pena, drained and flaked
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Radishes, thinly sliced, for garnish
• Smoked sweet paprika Caballo de Oros, for garnish
• Fresh parsley, chopped, for garnish

1. Hard-Boil the Eggs:
   • Place the eggs in a saucepan and cover with water.
   • Bring to a boil, then reduce the heat to simmer for 10 minutes.
   • Transfer the eggs to an ice bath to cool, then peel and cut in half lengthwise.
2. Prepare the Filling:
   • Remove the egg yolks and place them in a bowl.
   • Mash the yolks and mix with drained tuna, mayonnaise, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
3. Fill the Egg Whites:
   • Spoon or pipe the tuna and egg yolk mixture back into the egg white halves.
4. Garnish:
   • Top each deviled egg with a thin slice of radish.
   • Sprinkle smoked sweet paprika over the eggs for a smoky flavor and visual appeal.
5. Final Touch:
   • Garnish with freshly chopped parsley to add a burst of freshness.
6. Serve:
   • Arrange the Spanish Tuna Stuffed Deviled Eggs on a serving platter and serve chilled.