Verrines Avocado Tuna Tomato Egg

Avocado cream:
Cut the ripe avocado in half, remove the pit and remove the flesh from the skin with a spoon.
Place the avocado flesh in a bowl and mash with a fork until creamy.
Season with lemon juice, salt and pepper.
Tuna layer:
Drain the canned tuna and place it in a separate bowl.
Add a little lemon juice, salt and pepper and mix well.
Tomato layer:
Wash the tomatoes and cut them into small cubes or cut them in half, depending on how you want to shape the verrine.
Egg layer:
Boil hard-boiled eggs, soak, peel and cut into small pieces.
Composition of the Verrine:
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