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Tuna cream

updated

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Ingredients for 1 servings:

  • 2 eggs, hard-boiled
  • 1 onion(s)
  • 1 can tuna, in oil or in its own juice
  • 300 g cream cheese
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

loose, light cream

Peel and finely dice the eggs. Chop the onion and drain the tuna. Then, combine all ingredients in a bowl and mix thoroughly. Refrigerate the cream for at least six hours. It’s perfect as a filling (e.g., for crêpe rolls), a dip, or a spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tuna cream