Tomato and tuna plate

Name: Tomato and tuna plate
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (210 ml each) Tuna in own juice; 100 g Caper apples or capers (glass); 2-3 Anchovy fillets; 3 tablespoons (50 g) Salat-Creme; 100 g Whole milk yoghurt; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, white pepper; 500 g Tomatoes; 2-3 stem(s) Basil; 1 untreated lemon and 4-8 black olives for garnishing

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (210 ml each) Tuna in own juice
100 g Caper apples or capers (glass)
2-3 Anchovy fillets
3 tablespoons (50 g) Salat-Creme
100 g Whole milk yoghurt
1 TABLESPOON Lemon juice
2 TABLESPOONS Olive oil
7-10 Tbsp salt, white pepper
500 g Tomatoes
2-3 stem(s) Basil
1 untreated lemon and 4-8 black olives for garnishing

Directions

1
Drain the tuna on a sieve. Remove the stalks from 1/4 of the caper apples. Puree with half of the tuna, anchovies, salad cream, yoghurt, lemon juice, olive oil and 1-2 tablespoons of water. Season the sauce with salt and pepper
2
Wash, clean and slice the tomatoes. Cut remaining caper apples in half lengthwise. Wash basil and lemon. Pluck the basil. Cut lemon into slices. Cut the rest of the tuna into slices.
3
Arrange tomatoes, caper apples and tuna on 4 plates. Spread the tuna sauce over them. Garnish with basil leaves, lemon and olives. Serve with fresh Italian bread such as ciabatta
4
Drink: cool rosé wine