30 min
25 min
1 to 2 servings


  • 1 can high-grade tuna in water (yellowfin or albacore)
  • 2 to 2 1/2 tablespoons creme fraiche
  • 2 to 3 fresh dill fronds, leaves stripped and chopped, plus additional for garnish
  • Salt and freshly ground black pepper
  • 2 large eggs
  • Handful mini-heirloom tomatoes, halved
  • 1 to 2 thinly sliced large caper berries


Drain the tuna, then mix with the creme fraiche in a small bowl. Add the dill fronds and salt and pepper to taste. Set aside.

Meanwhile, in a small saucepan, cover the eggs with 2 inches of cold water and bring to a boil. Lower to a simmer and cook until medium-boiled, about 8 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Peel and cut in half. The yolks should be solid but still slightly runny in the middle.

Divide the tuna salad between two plates and sprinkle with the tomatoes. Top with the eggs and scatter with the caper berries. Garnish with the dill and freshly ground black pepper.

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