Tuna cream

Ingredients for 6 servings:

• 2 cans of tuna in its own juice
• 5 anchovy fillets
• 2 tsp capers, pickled from the jar
• 2 tbsp mayonnaise
• 1 dashes lemon juice
• salt and pepper
• 1 dashes olive oil, good, optional
• n. B. Onion rings for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

fresh dip, quickly prepared

Drain the tuna and briefly rinse the anchovy fillets under water. Using a hand blender, puree half of the tuna along with the mayonnaise, capers, and anchovies. Now add the remaining tuna and lemon juice and mix with a spoon. Add a dash of good olive oil (if desired). Season with salt and pepper and refrigerate. I blend the remaining tuna to make smaller pieces. If you want a truly pure cream, puree everything. Remove the tuna cream from the refrigerator about 20 minutes before serving. Serve in small bowls garnished with onion rings, capers, and parsley. The tuna cream makes a great dip with baguette.