Flake the tuna.
In a bowl, combine the drained Petit Suisse, tuna, 3/4 of the chives, lemon zest and 3/4 of the chilli.
Season with salt and pepper and stir with a fork.
Once the eggs are cooked, peel them under cold water.
Cut them in half lengthwise and remove the yolks.
Add three yolks to the tuna mixture.
Toss with a fork.
Spoon the compound into the egg whites using a spoon or piping bag. Sprinkle with chilli and
remaining chives.
The light mimosa roe with tuna and chilli pepper is to be nibbled fresh and without moderation!
Enjoy your meal!
Brown Sugar Baked Carrots
Anthurium, with just one tablet there will be an explosion of flowers – that’s what
Vegan French Croissants
Salmon with lemon-garlic butter
The secret button of the washing machine: This function saves time and ensures flawless laundry!
This is the foolproof trick to remove scratches from the floor.
