Christmas Dinner Appetizers

Wrap each pitted prune with a slice of bacon and secure it with a toothpick.

Place them on a baking tray and bake in a preheated oven at 180°C (350°F) until golden brown.

Cut the puff pastry into circular or square shapes and bake in a preheated oven at 180°C (350°F) until golden brown.

Remove from the oven and spread foie gras pâté on each piece.

Add a small amount of caramelized onion on top and garnish with a thin slice of Parmesan cheese.

To make caramelized onions: Thinly slice an onion into rings and place them in a pan with two tablespoons of oil. Cook over very low heat until the onion becomes translucent. Add two tablespoons of sugar and continue cooking until the onions caramelize and turn golden brown.

Prepare the desired number of hard-boiled eggs. Once cooked, cut them in half and remove the yolks.

Place the yolks in a bowl and mix them with finely chopped tuna and tomato until you achieve a paste-like consistency.

Fill the egg halves with this mixture.

To make the bechamel sauce: Prepare a thick bechamel sauce seasoned with salt and pepper. Spoon a bit of the sauce over each stuffed egg half.

Sprinkle grated cheese on top and bake in a preheated oven until the cheese is golden and bubbly.

Remove from the oven and serve.