Tuna, tomato and basil verrine

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Tuna, tomato and basil verrine

Tuna, tomato and basil verrine

Tuna, tomato and basil verrine :

Number of people


1 can of tuna 140 g

2 ripe tomatoes

6 basil leaves


2 hard-boiled egg yolks

Coarse Guérande salt

1 drizzle of olive oil

Preparation: 20 min
Step 1
Boil water to peel the tomatoes. Immerse them in boiling water for 30 seconds and peel them.
Step 2
Cook the hard-boiled eggs for 10 min in a pot of boiling water and put them to cool.
Step 3
Prepare a homemade (or industrial mayonnaise for lack of time), mix it with the previously drained tuna.
Step 4
It is necessary to obtain a homogeneous mixture but not too rich in mayonnaise.
Step 5
Place this mixture in a cool place.
Step 6
Once the tomatoes have been peeled, remove the seeds and cut them into small pieces. Chop the basil leaves, add them to the tomato mixture, add a pinch of coarse salt (or table salt) and a drizzle of olive oil.
Step 7
Keep in the refrigerator.
Step 8
Meanwhile, separate the yolks from the egg whites and "chop" the yolk.
Step 9
Arrange the verrines and add 3/4 of the tuna mixture and 1/4 of the tomato and basil mixture and sprinkle with egg yolk.
Step 10
Place the verrines in a cool place, take them out at the time of tasting.
Author's note
Fast and very cheap. Guaranteed effect!

I add my grain of salt

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