Tuna loaf
From Annie Wellington Marguet.
| 8 |
potatoes |
Cook in water, in their skins |
| 4 |
hard-boiled eggs |
|
|
|
Mix with potatoes (without oil) |
| 1 can |
tuna in oil |
|
| 1 Tbsp |
mustard |
Mix well |
|
salt and pepper |
| 150 g |
whipping cream |
|
chopped chiives |
Put in loaf pan in fridge for the night.
To serve, turn out upside down on a dish, decorate with fresh parsley. Serve with mayonnaise (with gin!).