Tuna with tartar sauce

1.  Heat 80 g mustard and 30 cl cream in a saucepan for 5 minutes on low heat.

2. Peel and mince 4 shallots, chop 40 g capers, 1 bunch of fines herbes, 40 g parsley and 8 small gherkins. Pour into a pan, mix, and season with salt and pepper.

3. Boil water in a pan. Remove from heat and immerse for 5 minutes 4 cans of tuna of 140 g each. Pour the tuna cans in a dish and coat with the tartar sauce.

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