in Germany

Fresh tuna and feta cream

updated

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Ingredients for 4 servings:

  • 1 can tuna in its own juice
  • 1 can of corn
  • ½ pack of feta cheese
  • 2 tbsp natural yogurt, 0.1% fat
  • 1 tbsp crème fraîche
  • 1 shot of milk, 1.5% fat
  • Salt
  • pepper
  • Parsley
  • e.g. chives

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Drain the tuna and corn and place them together in a bowl. Cut the cheese into small pieces or crumble it into the bowl. Add the yogurt and crème fraîche and mix well. Now add the milk until the mixture is nice and creamy. Season to taste with the herbs and spices. Let the cream sit in the refrigerator overnight. Tip: Spread the cream on a baguette, cut in half lengthwise, and bake it with cheese in the oven.

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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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