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.
PILLSBURY’S CRESCENT ROLL TACO BAKE
Helen Mirren believed that the bikini snapshot her husband captured of her on the beach would remain a private, intimate moment – but internet didn’t listen
THE BEST 7 LAYER TACO DIP
Zucchini Vegetable Casserole with Mozzarella and Creamy Sauce
Sour Cream and Chives Baked Potatoes
Discover the Sparkling Clean with Baking Soda: A Chemical-Free Solution for Shiny Floors
