Tuna fish cream on cucumber slices

Name: Tuna fish cream on cucumber slices
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 can(s) (115 g; cut-off weight 81 g) Tuna fillets "naturale" without oil; 100 g Philadelphia so light nature (21 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 150 g Cucumber; 2-3 stem(s) Basil; 20 g Caper apples; 3 Rosemary crackers; 7-10 Tbsp pink berries

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 can(s) (115 g; cut-off weight 81 g) Tuna fillets "naturale" without oil
100 g Philadelphia so light nature (21 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
150 g Cucumber
2-3 stem(s) Basil
20 g Caper apples
3 Rosemary crackers
7-10 Tbsp pink berries

Directions

1
Drain the tuna and let it drain well. Puree tuna and cream cheese. Season with salt, pepper and lemon juice. Wash cucumber hot and rub dry. Halve the cucumber and remove the seeds with a teaspoon.
2
Straighten the lower halves of the cucumber (so that the shuttle stops later). Cut the cucumber halves diagonally into pieces. Fill tuna cream into a piping bag with star-shaped spout and fill the cucumber pieces with tuffs.
3
Wash the basil and dab dry. Arrange cucumber boats with basil. Garnish with caper apples and pink berries.