Cucumber and tuna carpaccio

Ingredients for 2 servings:

• 1 snake cucumber(s)
• 1 can tuna (tuna fillets) in its own juice
• 2 eggs, hard-boiled
• 8 olives, black, without stones
• 1 tbsp olive oil
• 1 tbsp mayonnaise
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

refreshing on hot days

Wash the cucumber, halve it, and carefully remove the seeds—this is best done with a teaspoon. Then slice the cucumber very thinly, arrange the slices in a circle on two plates, and sprinkle with a little salt and ground pepper. Peel the boiled eggs and chop them very finely. Using a hand blender, puree the tuna fillets with the oil and mayonnaise, season with salt and pepper, and fold in the chopped eggs. Thinly slice the olives. Spread the tuna cream over the cucumber slices and garnish everything with the olive slices. Fresh baguette goes best with this cucumber and tuna carpaccio.