- Wash the potatoes and steam or boil them for 15 to 20 minutes.
- Chop the parsley and chives.
- Mix the cream with the drained tuna, mustard, parsley and chives and season.
- Cut the potatoes in half, scoop out the flesh and mix it with the cream. Fill the potatoes with the preparation and keep in a cool place.
Tip: Just before serving, sprinkle with grated Emmental cheese and a few fresh herbs.