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Tuna and egg spread

updated

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Ingredients for 10 servings:

  • 250 g quark (cottage cheese)
  • 250 g cottage cheese, herbs
  • 1 cup of cream cheese, brunch, etc. with herbs
  • 4 large eggs
  • 1 can of tuna, natural without oil
  • 4 large cucumbers (pickles)
  • salt and pepper
  • possibly fresh herbs (parsley, chives)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Hard-boil the eggs and then rinse them in cold water. Combine the curd cheese, cottage cheese, and cream cheese in a mixer. Drain the tuna and mix it in with the mixer. Chop the cooled, peeled eggs and the pickles and fold them in. Season with salt, pepper, and herbs. We think the spread tastes best when it’s left to sit overnight. Notes: You can also use butter instead of cream cheese, and mayonnaise instead of cottage cheese.

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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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