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!