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Artichoke and tuna paste

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Ingredients for 2 servings:

  • 1 can artichoke hearts, approx. 5 – 7 pieces
  • 1 can tuna in its own juice
  • 3 tsp parsley, freshly chopped or frozen
  • some salt and pepper
  • 1 tsp linseed oil or olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes

Spread, delicious breakfast

Remove the artichoke hearts from the can, drain, and dice finely. Discard the woody or fibrous parts; use only the soft, tender parts. Place in a bowl. Chop the tuna in the can and add it to the artichokes. Season with salt and pepper, and toss with the parsley. Add a few drops to 1 teaspoon of linseed oil or olive oil until the consistency is moist and tender and all ingredients are fairly firm. Mix thoroughly. It’s best to let it sit in the refrigerator overnight.

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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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