Mimosa Eggs with Tuna
90 g net drained tuna
120 g cream cheese
2 tomatoes, seeds removed
200 g green asparagus tips
juice of half a lemon
1 tbsp chopped fresh parsley
4 Cornichons (gherkin pickles), diced
1 tbsp mustard
1 tbsp olive oil
1 clove garlic, chopped
8 fresh basil leaves
Salt and pepper
Cook the eggs in boiling salted water for 8 to 10 minutes.
Once cooked, immerse them immediately in cold water for easy shelling.
Cut the eggs in half lengthwise and remove the yolks.
Crush two egg yolks with a fork.
Add the mustard, lemon juice, cream cheese, half tomato (diced), diced gherkins, crumbled tuna, and a tablespoon of finely chopped parsley.
Salt lightly, add pepper, and mix well.
Stuff the mixture in the egg whites.
Cut the remaining tomatoes into fine and regular wedges.
Arrange them in rosettes in 4 small plates. Add the green asparagus tips and lay over the stuffed eggs.
Crumble the remaining two egg yolks and spread them on top.
In a pestle, crush half a clove of garlic, a few basil leaves, dilute with olive oil, season with salt and pepper and pour over the tomatoes.
Serve and enjoy!
Gherkins, water, vinegar, onions, salt, tarragon, coriander, mustard seed, flavors.
Storage: Keep in a pantry or in the refrigerator sealed.
Shelf-life: 1-2 years