Ashley Wright
Contents
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Ingredients
- 1 Can Tuna without oil
- 2 tbsp Mayonnaise
- 2 tsp Capers
- 2 Pc. Boiled egg
- 1 Pc. Shallot
- Salt from the mill
- Black pepper from the mill
Instructions
- Drain the water from the tuna can and place the fillet in a bowl. Tear up with a fork.
- Boil the eggs hard, let them cool down, then peel them and cut them into small pieces. Mix with the tuna. Do the same with the shallot. Mash the mass with a fork.
- Add mayonnaise. I use a high-quality purchased item (hopefully the image used is not prohibited advertising) or I do it myself. It's not worth it for 2 tbsp. The mass is rather firm and not very spreadable. If this is desired, the proportion of mayonnaise must be adjusted upwards significantly. In my opinion, it covers the taste of the tuna.
- Only when the mixture is mixed, stir in the capers. Season to taste with salt and pepper and refrigerate until used. This goes well with baguette or pumpernickel.
Nutrition
Serving: 100gCalories: 1kcal
