Easter cold entrance to Tupperware

Ingredients

For 6 servings

• •6 6 Hard egg(s)
• •240 g 240 g Natural tuna box
• •120 g 120 g Mayonnaise
• •2 c. à café 2 c. Coffee Mustard
• •2 c. à soupe 2 tablespoons Lemon juice
• •10 g 10 g Fresh chives
• •6 6 Cornichon(s)
• •150 g 150 g Radius
• •100 g 100 g Chew
• •Salt
• •Pepper

Method

1. 1.Preparation of ingredients
2. 2.Start by taking out the hard eggs and slicing them carefully. Drain tuna naturally, then crumble it in a bowl. Gently wash radishes and chews, then dry them. Cut the pickles into thin slices and chop the fresh chives. Put all these ingredients together on your work plan.
3. 3.Making the lining
4. 4.Place the hard eggs in a bowl and crush them with a fork. Stir in crumbled tuna, mayonnaise, mustard and lemon juice. Mix well to achieve a homogeneous texture. Season to taste with salt and pepper, then add two thirds of the chiselled chives.
5. 5.Preparation of the presentation
6. 6.Spread the chew at the bottom of your Tupperware container. Have the egg-thon preparation harmoniously over it. Add the pickle washers and sprinkle finely sliced radish to bring crisp and freshness to your dish.
7. 7.Final assembly and rest
8. 8.Sprinkle the rest of the chives over the entire preparation for a touch of color. Close the Tupperware carefully. Place it in the refrigerator to let the preparation rest for at least 1 hour, to develop all the flavors before serving during your Easter meal.
9. 9.Service
10. 10.When serving, open the Tupperware and bring it directly to the table for a user-friendly effect. Offer the fresh entrance accompanied by lemon quarters if you wish. Be sure to serve each serving with salad, tuna eggs, radish and pickles.