Light Mimosa roe with tuna and chilli: a delicious fresh dish

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.

Flake the tuna.

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