For
6 persons
Préparation
15 minutes
Cooking
15 minutes
Ingredients:
- 3 eggs
- 150 g of White Germon tuna filet with olive oil Groix & Nature
- 100 g of Organic seaweed tartar Groix & Nature
- 20 cl of thick double cream
- 2 g of baking soda
- 1 teaspoon of mustard
- 1 pinch of chili
- Salt, pepper
Preparation
- Beat the eggs into an omelette and add the baking soda.
- Drain the Groix & Nature White Germon tuna filet with olive oil, then flake it with a fork.
- Pour the Groix & Nature seaweed tartare with the tuna into the beaten eggs.
- Add the thick , chilli, mustard, a little salt and pepper.
- Stir gently, then taste to check the seasoning.
- Divide the mixture between small round moulds, filling them two-thirds full.
- Bake at 180°C for 15 minutes. Serve lukewarm.
Bon appétit!
