8 eggs
200 g canned tuna 1
lemon
2 Petit Suisse 0%
1 small sweet
pepper 1 bunch of chives
Pinches of salt and pepper to taste
Preparation:
Start by boiling plenty of water in a saucepan.
Cook the eggs for 9 minutes to harden.
At the same time, clean the lemon.
Scoop out the zest.
Then wash, remove the seeds and finely chop the chillies.
Wash and chop the chives.
Drain the tuna and Petit Suisse.
Seared Corn on the Cob with Herb Butter Sauce Recipe
Crafting Nutrient-Packed Homemade Energy Bars: Step-by-Step Tutorial
Stuffed Chinese Cabbage Steaks with Mushroom-Chicken Filling
Roasted Sausage and Potatoes
LOW CARB CRACK SLAW: A Flavorful Twist on a Classic Dish
Legendary Hollywood Actor In Gray Shirt Rushes To Help Woman In Crashed Car
NFL Franchisees Express Concerns Over Taylor Swift, “She’s Ruining The NFL, and We’re Banning Her From Games”
SEAFOOD MAC AND CHEESE
Dorito Taco Salad Recipe
