Poach two tuna slices in a fish stock. They may still be a little rosé inside. Let them cool off completely when drained and then put them covered in the refrigerator.. In the meantime, make the other preparations: chop two shallots, make 2 hard-boiled eggs, let them cool off and chop them finely. Chop fresh wild garlic leaves and a few stems of chives.

tuna salad with wild garlic

ingredients - info fresh tuna * fish stock mayonnaise capers eggs

Mix a few tablespoons of mayonnaise with a tablespoon of mustard. Season with piment d'Espelette and a twist from the pepper mill. Crumble the tuna in the cutter. Now mingle the mustard mayonnaise with chopped shallot, drained capers, minced egg, crumbled tuna, chives and wild garlic. Adjust the flavor with lime juice and a pinch of salt. If necessary, add another spoonful of mayonnaise if the result seems too "dry". The result must be a smooth mass. It is best kept in a closed container and used as a sandwich spread.

(*): always buy fish with the sustainability label

chives shallots piment d’éspelette wild garlic lime mustard pepper and salt

Wild garlic is only available for a short period of time in March and April. It is rarely found in the commercial offer of food shops. Those who have it in their vegetable garden should count themselves lucky, because the taste of this plant is very refined and fits both in cold preparations such as this tuna salad, as well as in hot sauces or dishes.