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Tuna dip

Tuna dip Cook Expert

Preparation : 5 min Resting : 1 hr
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Serves 4-6 :
1 tin (185g) brine packed tuna
1 shallot
8 g bunch chervil
15 sprigs chives
1 tsp Dijon mustard
2 tbsp full fat cream cheese
such as Philadelphia®
juice of ½ lemon
salt, pepper
1Drain the tuna. Peel and quarter the shallot. Wash the chervil and chives. Fit the food processing bowl. Install the mini bowl and mini blade, place all the ingredients in it. Run the FOOD PROCESSOR programme for about 10 seconds.
2Refrigerate the tuna dip for 1 hour. Serve chilled with toasted slices of farmhouse bread or vegetable sticks.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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