Calenberger tuna cream

Ingredients for 4 servings:

• 1 large onion(s)
• 2 tbsp olive oil
• 4 cloves garlic
• 2 tsp tomato paste
• 1 can tuna in its own juice, drained
• 3 anchovy fillets, pickled
• 200 g tomatoes, pureed
• 20 g peas, young
• 3 capers
• 2 tbsp Worcestershire sauce
• 75 g sheep’s cheese
• 1 tbsp tarragon
• 1 tsp oregano
• 2 tsp sweet paprika powder
• 2 medium-sized egg yolks
• ½ tsp mustard, medium hot
• 1 tbsp lemon juice
• 100 ml sunflower oil
• 30 g Parmesan, grated
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

as a spread, dip or sauce for pasta or rice

Cut a large onion into rings or small cubes, roughly chop 4 garlic cloves (adjust the amount to your taste), 3 pickled anchovy fillets, and 75g of feta cheese. Gather all the other ingredients. Sauté the onions in about 2 tablespoons of heated olive oil until translucent. Then add the garlic. Shortly after, push the onions and garlic aside and briefly fry 2 teaspoons of tomato paste. Deglaze with 200g of passata. Add 1 can of tuna, 3 chopped pickled anchovy fillets, 3 capers, and the 20g of baby peas. Season everything with 1 tablespoon of tarragon, 1 teaspoon of oregano, 2 teaspoons of sweet paprika, and salt and pepper to taste. Finally, stir in 2 tablespoons of Worcestershire sauce, add 75g of shredded feta cheese, and let it melt. While the tomato and tuna sauce is simmering on low heat, combine the 2 medium egg yolks with 0.5 teaspoon of medium-hot mustard and 1 tablespoon of lemon juice in a small bowl. Then slowly add the sunflower oil – similar to mayonnaise – until creamy. Finally, add 30g of finely grated Parmesan cheese. Stir the egg and oil mixture into the simmering tomato and tuna sauce, mix well, and then bring back to a boil. Remove from the heat, let cool slightly, and then blend. Let the spread or dip chill in the refrigerator for one hour.