Spring Onion Tuna Cream With Fresh Basil

Servings: 4

INGREDIENTS:

• 2 canned tuna in olive oil
• 3 hard-boiled eggs
• 6-7 pieces of fresh basil leaves
• 3 strands of spring onion stems
• salt
• ground black pepper
• 1 teaspoon lemon juice

 

PREPARATION:

1.) Boil the eggs to become hard and allow them to cool.

2.) Once it has cooled, cut it in half, remove the yolk (no need for it), and cut the egg white into pieces.

3.) Wash the spring onions and chop the stalk finely. Do the same with basil.

4.) Drain the oil from the tuna. Set aside the oil and place the tuna in a shredder.

5.) Add the egg pieces and chopped basil to the shredder as well. Stir to a creamy texture with the machine by adding a little of the set-aside oil.

6.) In the end, salt, pepper, and season with lemon juice, then stir again.

7. Add in the chopped spring onion stalk and mix all together only with a spoon, it will have a rustic texture.

8. Place the whole thing in a bowl or a jar with a buckle and min. Put in the fridge for 1 hour to bring the flavours together.

9.) Once removed from the fridge, spread on toast bread or on cucumber slices.