Finely mash the tuna with the cream, the juice of one lemon and the white wine, add enough white wine to make a creamy sauce.
Season with lemon zest, salt and pepper.
Put the tuna sauce in a frying pan, heat, keep warm.
Boil the water with the vinegar. Beat the eggs one by one in a mug and slide them exactly into the lightly boiling water. If necessary, use a wooden stick to place the egg whites exactly around the yolks. Meanwhile, poach the eggs for 4 minutes. In the meantime, toast the toast until light brown and place on plates. Place the well-drained eggs on top and cover with sauce. Garnish with capers
Mass: 4 s
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