15 min
Prep time
5 min
Cook time
4
Servings
Medium
Difficulty
20 min
Total time
Ingredients
Instructions
-
1
Put the vinegar in a small saucepan and reduce it over low heat with the shallots.
-
2
When only half remains, remove the saucepan from the heat, and add the cream, beaten with the egg yolks.
-
3
Season with pepper and thicken over very low heat, stirring constantly, without boiling.
-
4
Let cool by stirring occasionally.
-
5
Drain the tuna, remove any debris, and mash it with a fork, along with the chopped chives.
-
6
Pour the tuna into the cream and gently fold in the stiffly beaten egg whites.
-
7
Put this mousse in the refrigerator.
-
8
Cut the peppers in half lengthwise and quickly pass them under the broiler to be able to peel them.
-
9
But do not leave them for too long, they might get too soft and you won't be able to stuff them.
-
10
Fill them with tuna mousse and arrange them on plates.
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