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!
Banana Chocolate Chip Muffins
Green Chili Mac and Cheese
Made in seconds, a very tasty bread substitute with only 3 ingredients!
“Oh wow, you need to remember this one!” – The first thing my husband said after trying this, haha.
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