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Gourmet Egg, Tuna, and Cream Cheese Verrines

These gourmet egg, tuna, and cream cheese verrines are a quick and easy recipe perfect for an impromptu appetizer or a light, refined meal. A delightful blast from the past, each bite is an explosion of simple, delicious flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Course: Appetizer, Snack
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 eggs
  • 1 can (140g drained) tuna in natural brine
  • 2-3 tbsp cream cheese (e.g., Saint-Môret, Philadelphia, or Greek yogurt)
  • 1 tsp sweet mustard (optional)
  • salt and freshly ground black pepper
  • chives or fresh parsley chopped, for garnish
Optional Ingredients
  • diced cucumber
  • thinly sliced radishes
  • lemon juice
  • sweet paprika or mild chili
  • fish eggs, chia seeds, or sesame seeds

Equipment

  • Pot
  • Bowl
  • Verrines (small glasses)

Method
 

  1. Step 1: Boil eggs for 10 minutes, then cool under cold water, peel, and chop into small pieces.
  2. Step 2: Drain tuna, flake into a bowl. Add cream cheese, mustard (if using), salt, and pepper. Mix gently.
  3. Step 3: Layer tuna mixture and chopped eggs in verrines.
  4. Step 4: Garnish with chives/parsley and optional ingredients. Refrigerate for at least 30 minutes before serving.

Notes

For optimal flavor, prepare the day before. Feel free to substitute ingredients—smoked salmon, cherry tomatoes, or shrimp are excellent options.