Vitello Tonnato-Smushi

Name: Vitello Tonnato-Smushi
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Onion; 5 Stem(s) Parsley; 2 tin(s) (185 g each; separation weight: 120 g) Tuna; 100 g Capers; 100 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1/2 cleaned, red pepper; 6-8 discs White bread; 7-10 Tbsp approx. 75 g each of roast beef + turkey breast cold cuts, in thin slices; 7-10 Tbsp Caper apples

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Onion
5 Stem(s) Parsley
2 tin(s) (185 g each; separation weight: 120 g) Tuna
100 g Capers
100 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Salt
1/2 cleaned, red pepper
6-8 discs White bread
7-10 Tbsp approx. 75 g each of roast beef + turkey breast cold cuts, in thin slices
7-10 Tbsp Caper apples

Directions

1
Peel and chop the onion. Wash parsley, dab dry and chop coarsely. Drain tuna and capers, put aside about 1/3 of the capers. Mix the rest with the sour cream, tuna, onion and parsley in the universal chopper to form a cream. Add pepper and possibly sal
2
Wash the peppers and cut them into fine cubes. Cut out circles (approx. 5 cm Ø) from white bread and cold cuts. Pour cream into a piping bag with perforated nozzle. Cover half of the bread with roast beef, the other half with turkey breast. Spray about 3/4 of the cream on half of the bread circles.
3
Sprinkle with remaining capers and about 1/4 of the paprika. Place the remaining bread circles on top according to the cutout and press them down a little. Garnish with the rest of the cream and sprinkle with the remaining paprika. Cut caper apples in half if necessary and garnish Smushi with them