Cook the eggs for about 8 minutes. Then rinse with cold water, peel and chop. Drain the tuna. Mix with sour cream, mayonnaise and eggs. Wash the chives, cut into small rolls and stir in.
Season to taste with salt and pepper. Wash lettuce leaves, dab dry. Cut baguette into pieces. Then cut a deep slit in each piece. Serve with 1 lettuce leaf and the cream
With 8 people: