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!
Chicken Spaghetti Bake
Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!.
๐๐ฒ๐ฎ๐น๐๐ต๐ ๐ฃ๐ถ๐ฐ๐ธ๐น๐ฒ๐ฑ ๐๐ฒ๐ฒ๐๐ ๐ฅ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ – ๐ฆ๐๐ฝ๐ฒ๐ฟ ๐๐ฎ๐๐ ๐ฎ๐ป๐ฑ ๐๐ฟ๐ฒ๐ฎ๐ ๐ง๐ฎ๐๐๐ถ๐ป๐ด, ๐๐ผ๐ปโ๐ ๐บ๐ถ๐๐ ๐ถ๐
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