Vitello-tonnato sushi

Name: Vitello-tonnato sushi
Cook time: 40 min
Total time: 40 min
Yield: 18
Ingredients: 2 can(s) (à 185 g) Tuna fillets without oil; 100 g Capers; 1 Onion; 5 Stem(s) Parsley; 100 g Schmand; 7-10 Tbsp pepper, possibly salt; 1 small red pepper; 8-10 discs White bread (approx. 1⁄2 cm thin); 8-10 discs Roast Beef Cuts; 8–10 thin slices of turkey breast; 7-10 Tbsp Caper apples

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 18

2 can(s) (à 185 g) Tuna fillets without oil
100 g Capers
1 Onion
5 Stem(s) Parsley
100 g Schmand
7-10 Tbsp pepper, possibly salt
1 small red pepper
8-10 discs White bread (approx. 1⁄2 cm thin)
8-10 discs Roast Beef Cuts
8–10 thin slices of turkey breast
7-10 Tbsp Caper apples

Directions

1
Drain the tuna and capers. Peel and chop the onion. Wash parsley, shake dry and chop. Tuna, 2⁄3 Puree the capers, onion, parsley and sour cream with a hand blender. Season to taste with salt and pepper.
2
Clean, wash and finely dice the peppers. Stir the remaining capers into the tuna cream. Cut out approx. 18 circles (approx. 5 cm Ø) each from white bread and cold cuts.
3
Half of the sandwiches are topped with roast beef, the others with turkey breast. Pour the cream into a piping bag with perforated spout. Spray about 3⁄4 of the cream on half of the loaves. Place the rest of the sandwiches on top.
4
Garnish with rest of cream and caper apples.