Vegetable shashlik with Tonnato-Mayo

Name: Vegetable shashlik with Tonnato-Mayo
Cook time: 25 min
Total time: 25 min
Yield: 9
Ingredients: 1 can(s) Tuna in its own broth (185 g; extraction weight: 135 g); 100 g Salad cream with yoghurt (30 % fat); 150 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 500 g small carrots; 250 g cherry tomatoes; 300 g Cucumber; 3 pistons Chicory; 12 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 9

1 can(s) Tuna in its own broth (185 g; extraction weight: 135 g)
100 g Salad cream with yoghurt (30 % fat)
150 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
500 g small carrots
250 g cherry tomatoes
300 g Cucumber
3 pistons Chicory
12 wooden skewers

Directions

1
Drain tuna well. Puree the salad cream, sour cream and tuna with the blender. Season to taste with salt, pepper and lemon juice. Cover and put in a cool place. Peel and wash the carrots and cut them lengthwise into halves or quarters depending on their thickness. Wash tomatoes and cucumber.
2
Cut cucumber into small pieces. Put tomatoes and cucumber on wooden skewers. Clean and wash the chicory and remove the leaves. Pour some sauce into the glasses and spread vegetables colourfully on the glasses. Serve the rest of the Tonnato-Mayo