Tuna cream

Ingredients for 4 servings:

• 1 can of tuna, in its own juice
• 200 ml crème fraîche or cream cheese
• 2 tsp tomato paste
• 2 egg yolks, boiled
• 2 egg whites, cooked
• 1 medium-sized potato(s), soft-boiled
• ¼ red bell pepper(s)
• 2 gherkins
• 2 tbsp oil
• 2 tbsp vinegar
• 1 tsp lemon juice
• basil
• Garlic
• pepper
• Salt
• possibly olives, black or dried tomatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the tuna well, place it in a bowl, and roughly shred it with a fork. Add the crème fraîche and tomato paste. Add the egg yolk to the bowl and finely chop the egg white and set aside. Finely chop the potato, bell pepper, and cucumber and add it to the bowl. Mix everything well. If you like, you can also use a hand blender to make it a little creamier. Season to taste with oil, vinegar, lemon juice, and spices, and finally add the finely chopped egg white. For a more Mediterranean flavor, you can add black olives or sun-dried tomatoes. Serve with fresh baguette and a light white wine.