1. Mix the piquillo peppers in a blender-friendly glass, until obtaining a thick, lump-free creamy mixture.
2. Add the milk and stir with a whisk until both ingredients are well mixed and the sauce is lightened.
3. Boil the egg for 10 minutes in a saucepan with boiling water and a pinch of salt.
4. Place two tablespoons of pepper sauce on the plate to be used for serving.
5. Drain the White Tuna and place a round layer, using a plating ring.
6. Add a tablespoon and a half of mayonnaise. It will act as a binding agent for the cake.
7. Place a layer of surimi sticks’ pieces on top of the mayonnaise.
8. Peel the boiled egg and grate it with a fine grater.
9. Place a layer of grated egg on top of the surimi.
10. Sprinkle some chopped parsley on top.

Delicious, easy and pretty. Thanks Ana!