Baked tuna toast with tomatoes, pickles, crème fraîche & cream cheese

Ingredients for 4 servings:

• 1 can tuna, ideally in oil
• 1 tbsp olive oil, if needed
• 1 onion(s), preferably red
• 5 large cucumber(s), vinegar
• 3 tomatoes
• 3 tbsp crème fraîche, or sour cream
• 3 tbsp herb cream cheese
• ½ tsp vegetable broth, instant, or 1 cube
• ½ tsp mustard, medium hot (please only use about 1/2 tsp), optional
• salt and pepper
• Remoulade
• Aromat or Fondor
• 8 slices of cheese (Edam, Emmental, Tilsiter, Gouda etc.)
• 8 slice(s) toast bread, possibly wholemeal

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Spread the toast with remoulade about a knife’s back thick and sprinkle the Aromat/Fondor finely over it. Place the slices immediately on the baking tray lined with baking paper. Halve the tomatoes and cut into thin slices about 3mm thick and set aside. Finely chop the onions or dice them as finely as possible, just like the pickles. Now combine both in a medium-sized bowl with the tuna (if using tuna in its own juices, add 1 tbsp olive oil), crème fraîche, cream cheese, vegetable stock, mustard, salt and pepper until spreadable and stir vigorously for a few minutes. Spread the entire tuna mixture evenly, about 1cm thick, onto the prepared slices of toast and spread out. Then add the tomato slices on top, ideally generously so that almost everything is covered, and finish with one or, if you like, two slices of cheese per slice of toast. Bake everything in the (preheated) oven at 200° until the cheese starts to melt and turns slightly (!) brown.