Tuna dip with feta and cream cheese

Ingredients for 2 servings:

• 1 can tuna in oil
• 2 m.-sized eggs
• 1 small onion(s), red
• 125 g herb cream cheese
• 125 g sour cream
• 125 g feta cheese marinated in oil
• some cream
• 1 tsp Dijon mustard
• n. B. salt and pepper, black
• e.g. lemon pepper or some lemon juice
• 1 tsp capers (optional)

Instructions

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

without mayonnaise

Boil the eggs until hard-boiled and let cool. Place the herb cream cheese and sour cream in a bowl and mix with a little cream until smooth. The mixture should be creamy, but not runny. Finely dice the onion and fold it into the mixture. Finely dice the feta and fold it in. Peel and dice the eggs and add them. Stir in the Dijon mustard and then season with salt, black pepper and/or lemon pepper. Increase the amount of mustard to taste and add a little lemon juice if desired. Chop the capers and fold them in as well; they complement the acidic note. Open the can of tuna and drain off the oil, but don’t squeeze too much, as you don’t want the tuna to become dry. Shred the tuna with a fork and mix it with the cream. The tuna dip can be eaten immediately, but will of course be more flavorful if it is allowed to marinate a little longer. For me, the dip never lasts long, but it should keep in the fridge for at least two days (so it can be prepared well in advance).