Teller mit verschiedenen Crostini mit Thunfischcreme und Belag, daneben eine Schüssel Thunfischcreme, mit weißem Handtuch auf grauem Hintergrund

Tuna cream

15 minutes

Leicht

4 people

Creamy, flavorful, and incredibly easy to make. This tuna cream is a breeze to make, tastes incredibly sophisticated, and its aroma is reminiscent of the famous vitello tonnato cream. As a true allrounder, it makes a perfect elegant snack on toasted baguette slices, or little crostini.

Ingredients

220 g white tuna in olive oil
4 tbsp mayonnaise
4 tbsp crème fraîche
About 3 tbsp capers
Juice and zest of ½ organic lemon
1 pinch of cayenne pepper
Salt and freshly ground pepper
1 medium-sized baguette, sliced
Chives, finely chopped, for garnishing

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Drain 220 g of tuna from the jar or can and let it drain slightly, reserving some of the aromatic oil. Place the fish in a bowl and shred it into small pieces with a fork. Finely chop 3 tablespoons of capers and stir them into the tuna along with 4 tablespoons each of mayonnaise and crème fraîche. Add the juice and zest of half a lemon, then season with cayenne pepper.
If you prefer a particularly fine consistency, briefly puree the mixture with a hand blender. Alternatively, leave the mixture chunky for a more crunchy texture.
Finally, season with salt and freshly ground pepper. If the mixture is too thick, a small splash of the reserved tuna oil can add extra creaminess.
Spread the finished cream on toasted baguette slices, sprinkle with freshly chopped chives, add some capers and serve.

Tip: The tuna cream is a hit on its own, but you can also refine it as you wish: Top the crostini with pickled anchovies, small mussels or a little extra tuna to quickly create a varied platter that looks like it came from a Spanish tapas bar.